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Boudin vs. Andouille — What's the Difference?

Boudin vs. Andouille — What's the Difference?

Difference Between Boudin and Andouille

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Boudin

Boudin (French pronunciation: ​[budɛ̃]) are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine.
Dec 03, 2022

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.
Dec 03, 2022

Boudin

A highly seasoned link sausage of pork, pork liver, and rice that is a typical element of Louisiana Creole cuisine.
Dec 03, 2022

Andouille

A spicy smoked sausage made with pork and garlic, used especially in Cajun cooking.
Dec 03, 2022

Boudin

A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines.
Dec 03, 2022
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Andouille

A spiced, heavily smoked Cajun pork sausage, often made from the entire gastrointestinal system of the pig.
Dec 03, 2022

Boudin

A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing.
Dec 03, 2022

Boudin

A structure formed by boudinage: one or a series of elongated, sausage-shaped section(s) in rock.
Dec 03, 2022

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