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Andouille Sausage

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

Published Jan. 1, 2010

What You Need To Know

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 f...