Andouille Sausage

Published January 1, 2010. From Cook's Illustrated.

Not surprisingly, the winner hails from Louisiana—birthplace of this spicy sausage.

Overview:

Traditional andouille (pronounced an-DOO-ee) sausage from Louisiana is made from ground pork, salt, garlic, and seasoned with plenty of black pepper, then slowly smoked over pecan wood and sugarcane for up to 14 hours. Used in a wide range of Louisiana dishes, such as gumbo, jambalaya, and red beans and rice, it bolsters any dish with intense smoky, spicy, earthy flavor. We tasted four brands, looking for the right combination of smokiness and heat with a traditionally chewy but dry texture. Not surprisingly, a sausage straight from Louisiana won the day.

Traditional andouille (pronounced an-DOO-ee) sausage from Louisiana is made from ground pork, salt, garlic, and seasoned with plenty of black pepper, then slowly smoked over pecan wood and sugarcane for up to 14 hours. Used in a wide range of Louisiana dishes, such as gumbo, jambalaya, and red beans and rice, it bolsters any dish with intense smoky, spicy, earthy flavor. We tasted four brands, looking for the right combination of smokiness and heat with a traditionally chewy but dry texture. Not surprisingly, a sausage straight from Louisiana won the day.

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  • Product Tested

    Price*

  • Prices are subject to change.
  • Recommended - Winner

    Jacob's World Famous Andouille

    Straight from Louisiana, our mail-order winner was the smokiest and spiciest in the lineup, with a burgundy tint. Tasters also preferred the sausage’s chewy, “coarser” texture, which comes from cubing the pork instead of grinding it.

    $8.30 per pound

  • Recommended

    Wellshire Andouille Sausage

    Available from Whole Foods, this brand held its own in the heat department. Tasters found it “hot ’n’ spicy” and “complex” with a nicely tender texture—“not too dry or crumbly.”

    $6.64 per pound

  • Recommended with Reservations

    Chef Paul Prudhomme's Hot Andouille

    As one taster put it, “mushy and bland—an andouille weakling.” Others concurred that this mail-order sausage from Louisiana lacked heat, smoke, and spiciness.

    $5.50 per pound

*PRICES SUBJECT TO CHANGE
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