Andouille and andouillette are two French charcuterie products made primarily from pork offal, especially intestines and other parts of the digestive tract. Their recipes, texture, aroma and cooking methods differ by region and producer. They should not be confused with Louisiana-style andouille, a separate smoked pork sausage used in Cajun and Creole cooking.
French andouille is a seasoned sausage traditionally made with pork intestines and other pork components. Depending on the regional style, it may be cooked, smoked or both, and is often served sliced. Its flavour is savoury and distinctive, with variations in texture and intensity.
Andouillette is a coarser French sausage commonly made with pork chitterlings and stomach. It has a pronounced aroma and texture that are characteristic of the product. It is often grilled or pan-cooked and served hot, sometimes with mustard or a wine-based sauce.
Louisiana andouille is a smoked pork sausage seasoned with spices and commonly used in gumbo, jambalaya and other Cajun and Creole dishes. It is a different product from traditional French andouille and is usually made from pork meat rather than the offal-based French preparations.
Check the product description, country of origin and supplier instructions. Products may be supplied raw, cooked, smoked or ready to eat, so the required cooking and storage controls depend on the specific product. Keep refrigerated products at the required temperature and prevent cross-contamination during preparation.
Example: A French bistro serves grilled andouillette with mustard sauce, while a Louisiana-style andouille is diced and used as a flavouring ingredient in gumbo.
Chef’s tip: Confirm the exact product before ordering. The name “andouille” can refer to very different sausages in French and American cooking.
Key distinction: French andouille and andouillette are distinct regional charcuterie products, while Louisiana andouille is a separate smoked pork sausage used in Cajun and Creole cuisine.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
