A cajun variety of sausage, excellent flavor with just the right amount of kick. Andouille is made primarily from pork butt, shank, and a bit of pork fat. It is course ground and then mixed with salt, pepper, and garlic. Traditional cajun Andouille is then stuffed into beef middle casings and then smoked over pecan wood and sugar cane for several hours giving it a dark color and intense flavor. Variations may include potato and onion, as well as other herbs such as thyme.