Andouille, the Americanized version, originated on the German coast of Louisiana as a smoked coarse ground pork sausage, mixed with spices, garlic, and wine, in a natural (hog) casing. German immigrants and Acadian exiles collaborated on it at first, and today, you’ll find literally hundreds of small manufacturers in the state, and nearly as many… Continue reading Johnsonville Andouille Sausage Review