clearly derived from the French, and it is thought that the recipe may have spread there from France during periods of French dominance in the Middle Ages. This suggests a history going back at least 1000 years.
The recipe was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, and seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175 degrees Fahrenheit (80 degrees Celsius). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée. LaPlace, Louisiana has proclaimed itself the Andouille Capitol of the World, and holds a huge festival in October of each year.
Andouille is also an insult in French, designating a ridiculous or incompetent person, or a rascal; this may be linked to the old British slang 'silly sausage', which describes a person as stupid, foolish or naive.