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andouille

   Also found in: Wikipedia 0.01 sec.
an·dou·ille  (n-d)
n.
A spicy smoked sausage made with pork and garlic, used especially in Cajun cooking.
[French, from Old French andoille, from Medieval Latin *inductilia, things to be introduced, from inductilis, introduceable, from Latin inductus, past participle of indcere, to introduce into a casing; see induce.]
andouille (French) [ɑ̃duj]
n
(Cookery) a spicy smoked pork sausage with a blackish skin


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The Wellshire Farms (fabulous) Turkey Andouille Sausage label, for example, gives calories, sodium, etc.
The best wurst of the hot dogs, sausage, and bacon slim down by Liebman, Bonnie / Nutrition Action Healthletter
Clear, detailed directions will encourage readers to prepare: Striped Bass with Oyster Stew, New Orleans Red Bean Soup with Andouille and Rice, Our Thanksgiving Turkey with 140 Cloves of Garlic, School Kids' Flounder with Fish Camp Beurre Blanc, Slow-Cooked Southern Greens, Angel Biscuits, Chocolate Peanut Praline Tart, Deep-Dish Apple Cinnamon Crisp with Brandied Vanilla Ice Cream, and Watermelon Granita.
Barker, Ben & Karen. Not afraid of flavor; recipes from Magnolia Grill by Shore, Lake / Kliatt
" A contemporary lexicographer, Randle Cotgrave, defined andouille as "a link, or chitterling; a big hogges gut stuffed with small guts (and other intrailes) cut into small pieces, and seasoned with peper and salt.
Reverse transmutations: Beroalde de Verville's parody of Paracelsus ... by Giordano, Michael J. / Renaissance Quarterly
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