This Cajun sausage is made from pork tripe and chitterlings (hog intestines.) It is spiced then smoked for about 8 hours. It is actually somewhat similar to Polish Kielbasa sausage. Andouille sausage is also made in parts of France and Germany, but neither are, of course, as spicy as the Cajun version, which is seasoned…
Andouille Sausage
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