Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt).
It is not easy to come up with a universal Andouille sausage recipe. Some recipes include dry red wine, others bay leaves, allspice, sage, paprika, crushed red peppers, sugar, onion powder, pequin pepper, mace, nutmeg, sage, ancho chilli, file powder etc… So which one is the real Andouille Sausage?
As nearly all recipes agree on the following ingredients: pork butt, salt, cracked pepper, garlic, thyme and cayenne pepper, we have kept it simple and included only those mentioned and nothing else. You can of course improvise and include any spices that you like.