Andouille

Andouille is a smoked pork sausage that originated in France, particularly in Brittany and Normandy, traditionally made from pig chitterlings, tripe, onion, wine and seasoning, sometimes using the pig's whole gastrointestinal tract. Cajun cuisine in Louisiana developed its own coarse-grained, double-smoked version, and LaPlace, Louisiana is known as the Andouille Capital of the World for its local style. It is distinct from similar Louisiana products such as hot links or New Orleans hot sausage, which differ in texture and fat content.