About: Andouille   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Andouille is "a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. In the United States, the sausage is most often associated with Cajun cooking." Andouille sausages are sometimes referred to as "hot link" sausages. Other descriptions describe it as a spicy, heavily smoked sausage made from pork chitterlings and tripe. A smaller sausage with the same characteristics but not smoked is known as andouillette sausage.

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rdfs:label
  • Andouille
  • Andouille
rdfs:comment
  • Andouille is "a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. In the United States, the sausage is most often associated with Cajun cooking." Andouille sausages are sometimes referred to as "hot link" sausages. Other descriptions describe it as a spicy, heavily smoked sausage made from pork chitterlings and tripe. A smaller sausage with the same characteristics but not smoked is known as andouillette sausage.
sameAs
dcterms:subject
dbkwik:fr.illogico...iPageUsesTemplate
abstract
  • Andouille is "a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. In the United States, the sausage is most often associated with Cajun cooking." Andouille sausages are sometimes referred to as "hot link" sausages. Other descriptions describe it as a spicy, heavily smoked sausage made from pork chitterlings and tripe. A smaller sausage with the same characteristics but not smoked is known as andouillette sausage.
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