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A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. Andouilettes are generally 1 inch or less in diameter. French in origin but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking. It is produced as a mild sausage (French in origin) and as a spicer, Cajun version (derived from French influence) that is used as an ingredient for various Cajun foods such as soups, stews and meat dishes. There are a number of versions produced that generally provide a spicy, smoky, rich, earthy flavor, which may also have a slightly sweet taste. Andouille, which has a noticeable flavor of herbs and garlic, is used as an ingredient in meat dishes, as an appetizer and is especially well suited for jambalaya or gumbo. Tasso, also known as Cajun ham, can sometimes be subsituted for Andouille, but if combined in a main dish, it may not offer the distinct flavors of Andouille and may also add too much of a smoky flavor to the food.
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Andouillette Sausage term - Related Content |
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| This chowder is easy to complete and is enjoyed by all ages. |
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| Perfect appetizer for any occasion. |
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| Quick and easy weeknight meal. |
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| This was something different for us, it is very good and very flavorful! |
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| A hearty breakfast recipe that can also be adapted for a dinner recipe. |
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| Turkey SausagesSausage made of turkey meat is much lower in fat tha... |
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| Pork Sausage There are many different types sausage available. They... |
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| A device used for manually stuffing sausage meat into the casings. |
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| A meat product generally consisting of pork, but also made of beef, veal, l... |
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| A pork sausage common in Czechoslovakia that is made in the manner of tradi... |
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| Hungarian in origin, this sausaage is made with traditional ingredients and... |
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| Native to Spain, this type meat is a cured hard Sausage that resembles a tr... |
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