Boudin vs. Andouille — What's the Difference?
Difference Between Boudin and Andouille
ADVERTISEMENT
Definitions
Boudin
Boudin (French pronunciation: [budɛ̃]) are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine.
Andouille
Andouille (US: ann-DOO-ee; French: [ɑ̃duj]; from Vulgar Latin verb inducere, meaning "to lead in") is a smoked sausage made using pork, originating in France.
Boudin
A highly seasoned link sausage of pork, pork liver, and rice that is a typical element of Louisiana Creole cuisine.
Andouille
A spicy smoked sausage made with pork and garlic, used especially in Cajun cooking.
Boudin
A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines.
ADVERTISEMENT
Andouille
A spiced, heavily smoked Cajun pork sausage, often made from the entire gastrointestinal system of the pig.
Boudin
A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing.
Boudin
A structure formed by boudinage: one or a series of elongated, sausage-shaped section(s) in rock.
