We were in LaPlace, Louisiana today. I didn't know what andouille was so I looked on Google. I saved you the trouble.

Andouille

From Wikipedia, the free encyclopedia

Cajun andouille

French andouille de Guémené.

Andouille (/ænˈduːi/ an-doo-ee in US English; French pronunciation: ​[ɑ̃nduj]) is a smokedsausage made using pork, originating in France and which was taken to the United Statesthrough Louisiana by French immigrants. It is distinguished in some varieties by its use of the entire gastrointestinal system of the pig.

In the US the sausage is most often associated with Cajun cooking, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings.^[1]Nicknamed "The Andouille Capital of the World," the town of LaPlace, Louisiana, on theMississippi River, is especially noted for its Cajun andouille.^{[citation needed]} Andouille sausages are sometimes referred to in the US as "hot link" sausages.^{[citation needed]}

In France the traditional andouille is composed primarily of the intestines and stomach.

Though somewhat similar, andouille is not to be confused with andouillette.

Boudin (which I love) is something totally different.