SMART SHOPPING: ANDOUILLE

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Traditional andouille (pronounced “an-DOO-ee”) sausage from Louisiana is made from ground pork, salt, and garlic seasoned with plenty of black pepper, then slowly smoked over pecan wood and sugarcane for up to 14 hours. Used in a wide range of Louisiana dishes, such as gumbo, jambalaya, and red beans and rice, it bolsters any dish with intense smoky, spicy, and earthy flavor. We tasted four brands in search of the right combination of smokiness and heat with a traditionally chewy but dry texture. Not surprisingly, a sausage straight from Louisiana, Jacob’s World Famous Andouille, won the contest with the smokiest and spiciest flavors in the lineup.