This recipe by AB looks amazing. It is good as a side dish or the main meal. The flavours are incredible with andouille sausage and bacon.
Level of Difficulty: 1/5
1 ea. Head of Cabbage about 2 lbs., chopped
1 package Thick-Cut Bacon cut into half-inch strips
1 lb. Smoked Andouille Sausage cut into half-inch rounds
1 ea. Red Bell Pepper medium, chopped roughly
1 ea. Green Bell Pepper medium, chopped roughly
1 tbsp. Kosher salt and Fresh Ground Pepper (to taste)
2 tbsp. Creole Seasoning (I used Sweet Smokie Joe’s Creole Kick)
3 ea. cloves Garlic minced/pressed
2 tbsp. Butter (optional)
Andouille (US: /ænˈduːi/ ann-DOO-ee; French: [ɑ̃duj]; from Vulgar Latin verb inducere, meaning “to lead in”) is a smoked sausage made using pork, originating in France.
In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odour. A similar, but unsmoked and smaller, sausage is called andouillette, literally “little andouille”. Some andouille varieties use the pig’s entire gastrointestinal system. Various French regions have their own recipes such as: “l’andouille de Guémené”, “de Vire”, “de Cambrai”, “d’Aire-sur-la-Lys”, “de Revin”, “de Jargeau”, “de Bretagne” or “du Val d’Ajol”.
‘Nduja, a spreadable pork salami from Calabria probably originates as a variation of andouille, originally introduced to Italy in the 13th century by the Angevins.
In the US, the sausage is most often associated with Louisiana Cajun cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. Once the casing is stuffed, the sausage is smoked again (double smoked). Nicknamed “The Andouille Capital of the World,” the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Cajun andouille.
The country Cajuns west of Lafayette, Louisiana, made andouille similar to the French. They seasoned the pig intestines with salt and cayenne pepper, soaked them in a water and vinegar bath overnight, and then rinsed them well before stuffing them one into another lengthwise. They cut and tied them into long links with string and hung them with the sausage in the smokehouse. They were not twisted into links because they were too dense. When a link is cut, the concentric rings of the intestines can be seen. They never called it “andouille sausage”, just “andouille”; i.e., sausage and andouille are two different things to these Cajuns.
Though somewhat similar, andouille is not to be confused with “hot links” or similar finely ground, high-fat, heavily peppered sausages.
The cuisine of the traditionally defined Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole). From the Old World, British and Irish European colonists introduced sugar, flour, milk, eggs, and livestock, along with a number of Old-World vegetables; meanwhile, enslaved West Africans introduced black-eyed peas, okra, rice, eggplant, sesame, sorghum, melons, and various spices.
Many Southern foodways are local adaptations of Old-World traditions. In Appalachia, many Southern dishes are Scottish or British Border in origin. For instance, the South’s fondness for a full breakfast derives from the British full breakfast or fry-up. Pork, once considered informally taboo in Scotland, has taken the place of lamb and mutton. Instead of chopped oats, Southerners have traditionally eaten grits, a porridge made from hominy. Certain regions have been infused with different Old-World traditions. Louisiana Creole cuisine draws upon vernacular French cuisine, West African cuisine and Spanish cuisine; Floribbean cuisine is Spanish based with obvious Caribbean influences; and Tex-Mex has considerable Mexican and Native American influences with its abundant use of New World vegetables (e.g. corn, tomatoes, squash, and peppers) and barbecued meat. In Southern Louisiana, West African influences have persisted in dishes such as gumbo, jambalaya, and red beans and rice.