Andouille (/ænˈduːi/ ann-DOO-ee, /ɑːn-/ ahn-; French: [ɑ̃duj]; from Latin induco) is a smoked sausage made using pork, originating in France but also known as an element in Cajun cuisine.

In France, particularly Brittany and Normandy,[1] the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning.

[5] The country Cajuns west of Lafayette, Louisiana, make andouille similar to the French.

They season the pig intestines with salt and cayenne pepper, soak them in a water and vinegar bath overnight, and then rinse them well before stuffing them one into another lengthwise.

They cut and tie them into long links with string and hang them with the sausage in the smoke house.