Andouille

Andouille (i {respell|an|DOO|ee} in US English; ɑ̃nduj; from Latin: `made by insertion`) is a smoked sausage made using pork, originating in France. It has been brought on the German Coast of Louisiana by the German immigrants and Acadian exiles that would merge to create much of Cajun culture. It is distinguished in some varieties by its use .....
Found on http://en.wikipedia.org/wiki/Andouille

andouille

(ahn-doo-ee) - (1) Traditionally, the andouilles from France were made from the large intestines and stomach of the pig (seasoned heavily and smoked) (2) Andouille is also the Cajun smoked sausage so famous nationally today Made with pork butt, shank, and a small amount of pork fat. This sausage is seasoned with salt, cracked black pepper, and gar....
Found on http://whatscookingamerica.net/Glossary/A.htm

Andouille

A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking. Andouille sausage is used regularly in Creole cooking, but it is popular in French cooking as well. The Creole version of this sausage is much spicier than those made in France.
Found on http://www.encyclo.co.uk/local/22282

Andouille

Cajun sausage made from pork meat, pork stomach and seasonings. Used for flavoring gumbos, jambalayas, beans and other dishes.
Found on http://www.encyclo.co.uk/local/22144

Andouille

large smoked chitterling (tripe) sausage, usually served cold.
Found on http://www.patriciawells.com/glossary/
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