Wheels,
Here is a good write up (first web link) and some typical Cajun Andouille recipe along with my observations and opinions.
On the Web:
http://honest-food.net/2012/03/21/andou ... jun-style/http://www.foodnetwork.com/recipes/emer ... ecipe.htmlRecipe Books:
Andouille Sausage,
Great Sausage Recipes and Meat Curing (4th Edition); Rytek Kutas
Cold-Smoked Andouille and Hot-Smoked Andouille
Charcuterie; Michael Ruhlman & Brian Polcyn
While I've not made the French variety this sausage has its roots in the original from France when in the late 1700's the French Creole settled in the southern area of what is now the United States and most often associated with Louisiana. This sausage is usually not eaten as a single piece of meat like a hot dog, brat, or banger but is normally added to casserole type dishes to provide seasoning and flavor. Most often it will be used as a protein in Red Beans and Rice, Gumbo and Jambalaya. One could compare these dishes to "paella" in that they are all rice dishes where one adds spices and protein. Typically these dishes were made by the slaves and laborer of the time who did not have access to the better cuts of meats but rather used game or unused portions of meats passed over by the gentry.
As with these types of recipes there are many renditions. Some of the basics though are:
* Pork is the current meat of choice with venison being used where people are still allowed to actually hunt there own foods.
* Spice profile varies however there is normally a grouping of sweet and savory herbs, paprika, and dried chili pepper (crushed or powdered)
* Fresh garlic and sautéed onions are add to some recipes to provide another layer of flavor
* The sausage is smoked, with Pecan wood being the preferred choice. This type of wood is abundant in the southern states so I'm guessing that it became the de facto choice.
* Overall flavor profile is from a mild to medium hot. The sausage should not be so hot that it takes over a dish it is added to but should be spicy enough to add flavor and depth.
This is making me hungry