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Andouille (/ænˈduːi/ ann-DOO-ee, /ɑːnˈduːi/ ahn-DOO-ee; French: [ɑ̃duj]; from
Latin induco) is a
smoked sausage made
using pork,
originating in France...
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Edwards proclaimed LaPlace the "Official
Andouille Capital of the World".
Since 1972,
LaPlace has held an
Andouille Festival every October. On his program...
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Andouillé (French pronunciation: [ɑ̃duje]) is a
commune in the
Mayenne department in
northwestern France.
Andouillé is
located 15
kilometers from Laval...
- the meat
includes sausage of some sort,
often a
smoked meat such as
andouille,
along with pork or
chicken and
seafood (less common), such as crawfish...
-
historically often cooked a dish such as
gumbo in one pot. Crawfish, shrimp, and
andouille sausage are
staple meats used in a
variety of dishes. The
aromatic vegetables...
- The
Andouille Formation is a
geologic formation in France. It
preserves fossils dating back to the
Ordovician period.
Earth sciences portal France portal...
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Andouillé-Neuville (French pronunciation: [ɑ̃duje nøvil]; Breton: Andólhae; Gallo: Andólhae) is a
commune in the Ille-et-Vilaine
department in Brittany...
- some
German smoked beers.
Beech is also used to
smoke Westphalian ham,
andouille sausage, and some cheeses.
Beeches are monoecious,
bearing both male and...
- the
recipe saw more
expensive additions being incorporated, such as
Andouille sausage and
ground beef
instead of
chicken livers and pig intestines....
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animal fats or oils, or the
addition of meat
products such as salt pork or
andouille. "Smother". Recipetips.com.
Retrieved 2012-11-29. Reed,
David W. "Smothered...
