Showing results for 'Andouille sausage'
close
Andouille Sausage
Andouille is a smoked sausage made using pork, originating in France. It was brought to Louisiana by the French immigrants and Acadian exiles that would merge to create much of Louisiana Creole culture. Some varieties use the pig's entire gastrointestinal system.
Andouille sausage Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Salty | Andouille sausage typically has a salty flavor profile due to the addition of salt during the curing and seasoning process. |
| Spiciness | Andouille sausage is known for its spicy flavor profile, which comes from ingredients such as cayenne pepper, paprika, and other spices. | |
| Texture | Firmness | Andouille sausage has a firm texture, making it suitable for slicing and grilling. |
| Nutritional Value | Macronutrients | Andouille sausage is high in protein and fat, making it a rich source of macronutrients. |
| Micronutrients | Andouille sausage may contain micronutrients such as iron, zinc, and B vitamins. | |
| Aroma | Volatile Compounds | Andouille sausage has a strong aroma due to the combination of spices and seasonings used in its preparation. |
| Chemical Composition | Water Activity (aw) | Andouille sausage has a relatively low water activity, which contributes to its longer shelf life. |
| Cooking Behavior | Heat Conductivity | Andouille sausage cooks quickly due to its high heat conductivity, making it a popular choice for grilling and pan-frying. |
Food Pairing App - Version 1.2.0