A spicy smoked sausage made from pork; probably originating in France it was introduced to Louisiana by German immigrants. The original French recipe was adapted by the Louisiana locals to use ground pork instead of chitterlings. Cajun Andouille uses pork, garlic, pepper, onions, wine and seasoning; it is widely used in traditional dishes such as jambalaya and gumbo. LaPlace, on the Mississippi, is so strongly associated with the sausage that is has been called the Andouille Capital of the World.
Our dish is made with Cornish Andouille from “Snout & Trotter” who flavour it using Todd’s Cajun spice recipe. The smoky, spicy sausage is married with pickled red cabbage, sweet potato gratin, mustard sauce and coriander cress; truly a delight not to be missed.