Cajun andouille is a heavily seasoned, coarse-grained pork sausage that’s been cured and smoked. The andouille you find in most supermarkets is often stuffed in standard sausage link or kielbasa-sized casings and ground relatively fine. Traditional Cajun andouille, as produced by outfits like Jacob’s, Wayne Jacob’s, and Bailey’s, is made with large chunks of pork and stuffed into wide beef casings. Regardless of what type of andouille sausage you’re able to find, rest assured that it will impart a smoky spicy richness to everything you add it to. Below are some of our favorite andouille sausage recipes.
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