andouille

American  

[an-doo-ee, ahn-dwee, ahn-doo-y^uh] / ænˈdu i, ɑnˈdwi, ɑ̃ˈdu yə /

noun

1. a spicy, smoked pork sausage, with garlic and Cajun seasonings.

2. a spicy, black-skinned chitterlings sausage.

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andouille British  

/ ɑ̃duj /

noun

1. a spicy smoked pork sausage with a blackish skin

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Etymology

Origin of andouille

First recorded in 1600–05; from French, from Old French andoille, from Vulgar Latin inductilia (unattested) “stuffed (things, foods),” from inductilis (unattested) “made by insertion, stuffed,” from Latin inductus, past participle of indūcere “to lead in, draw in”; induct

Example Sentences

There’s a meat market there, and they have all the andouille sausage, which is good if I’m going to cook something like a gumbo.

From Los Angeles Times

As Winslow explained — dicing chicken, browning andouille sausage, saving the shrimp for last, so it doesn’t overcook — Harris punctuated his narration with a series of small interjections.

From Los Angeles Times

Conecuh Sausage: Many will say smoked Andouille sausage is what should be used for jambalaya, but not around here.

From Salon

When the Huskies wake up, they’ll have French toast, cheddar grits, steak and eggs and andouille sausage.

From Seattle Times

Both are hard to come by, so we opted for andouille sausage for its smoky, meaty flavor.

From Washington Times