Andouille sausage is a tasty sausage with a smoky, spicy taste.
It definitely stands out from the typical sausage links you could get at the grocery store – its flavor is so distinct that many claim it’s impossible to replicate — until now.
If you want something comparable to andouille sausage, there are several very good alternatives for it.
In this article, we share the best andouille sausage substitutes in terms of texture and flavor.
Andouille sausage was created by the French. It’s made using the pig’s large intestine as a casing, and it’s stuffed with onions, spices, chopped stomach, and intestines.
In America, it’s a staple in Cajun cuisine. However, the andouille from Europe often has a coarser texture and is less hot and smoky.
The American Cajun andouille can be sautéed, baked, boiled, broiled, or grilled to make a tasty hot dog. It’s also commonly used in the Cajun delicacy jambalaya.
Bratwurst is a German sausage that was introduced to the United States in the 1800s. In Germany, bratwurst is available in a range of sizes and tastes, but each variety is made with locally distinct meat fillings.
The US version of bratwurst calls for ground pork, veal, caraway, nutmeg, ginger, and coriander. Other recipes include eggs and cream as well.
There are various ways to replace andouille with bratwurst. For instance, you could grill it and make a hot dog, topping it with some barbecue sauce.
You may also serve this sausage with caramelized onions, Dijon mustard, or spicy brown mustard.
Kielbasa is Polish for sausage. There are various local types of kielbasa, all with unique shapes and sizes.
The myśliwska sausage (hunter’s sausage), for example, is a kielbasa made with minced pork and juniper. The recipe for Serdelki sausage, on the other hand, is very similar to an American hot dog.
The most frequent kielbasa type found in the United States is Polska kielbasa wedzona, which is a smoky sausage made of pork and flavored with marjoram, garlic, and pepper.
If you decide to use this alternative, we recommend roasted kielbasa and mustard. Put it in a bun and add grilled peppers and onions.
Sliced kielbasa and a few fried eggs also make a lovely protein-rich breakfast. You can even add it to stews or soups for a smokier taste.
Although it has Italian roots, pepperoni has become a part of American cuisine. Today there isn’t a pizza place that doesn’t offer pepperoni pizza.
But what’s this alternative made of? Well, pepperoni contains beef, pork, paprika, garlic, and various other herbs and spices.
Pepperoni doesn’t only go on top of pizza. It’s also a great substitute for andouille to flavor meat sauces and fried rice.
Pepperoni also makes a great ingredient for an Italian chopped salad.
Longganisa is a broad category of Filipino sausage links originating from the Spanish word “longaniza,” which means sausage.
Longganisa is a traditional Filipino morning dish that is frequently served with fried rice or fried eggs. The sausage has a strong heat and taste despite its tiny size and bulbous shape.
It’s usually prepared in a small saucepan with water. As the water evaporates, the outsides of the sausages begin to turn golden brown and shimmer with fat.
Longganisa is served with rice, but it can also be dipped in apple cider vinegar together with garlic, onions, and chili.
Another outrageously famous Spanish ingredient is chorizo, which is distinguished by its fiery red hue and fatty internal sheen.
Spanish chorizo has a solid texture and can be rather chewy. The smoked Spanish paprika pimentón is what gives chorizo its color. Apart from paprika, this sausage includes white wine, spices, and garlic.
This sausage gives meals — particularly stews — a deeper flavor than andouille. You can cook it with some pasta and mozzarella cheese or sauté it and sprinkle it on top of a white bean salad. You can also stuff this sausage in empanadas for an extra smokey flavor.
A bite of mozzarella and salami on a warm slice of toasted French bread is what dreams are made of.
There are a variety of salami recipes around the world, each with a distinct flavor and appearance.
One such example is Sopressata, an Italian dry-aged salami — a common addition to charcuterie boards.
Other salamis have a firmer texture, such as the Spanish salchichon and French saucisson. These sausages are known for their pale appearance and pink-reddish meat.
The Greek salami loukaniko is also worth trying — it’s made of orange zest, cumin, and garlic.
Each variety is a fitting substitute for andouille sausage. You can incorporate this type of sausage in homemade mac and cheese and pasta salads, or use them to make salami crisps.
Pizza with pesto and salami is also a combination we strongly recommend.
Do you like spicy sausages? Then the ‘nduja is an excellent substitute.
You could argue that Nduja is not technically a sausage but rather a paste, and its texture is different from that of andouille sausage.
“Nduja” originates from the Italian region of Vibo Valentia. It’s basically pork cooked with Calabrian chilies, herbs, and spices.
The mixture is made into a paste, then put into big casings, smoked with spices, and aged for 3–6 months.
The hue of ‘nduja is a vibrant crimson. Some paste-like sausages require cooking, but ‘nduja is precooked and can be eaten cold, particularly if spread over bread.
You can combine ‘nduja with pasta, add it to eggs, or spread it over toast with burrata cheese.
Mexican chorizo, while akin in appearance to Spanish chorizo, has its own unique properties, but what’s most important is that it’s incredibly versatile.
Mexican chorizo is a fresh pork sausage mixed with pig fat, chiles, spices, and vinegar, as opposed to the Spanish type, which is a dry-cured sausage made with Spanish smoked paprika and garlic.
Before cooking, the “meat” of the sausage needs to be taken out of the casing.
There are several ways to prepare Mexican chorizo. You can put in burritos, tacos, and hamburgers, add it to soups, like tomato soup, or sprinkle it on top of pizzas.
So, which one is your favorite? Or better yet, what sort of recipes do you want to use them for?
Choose chorizo, for instance, if you want to add a rich, delicious kick to your dish. Spanish and Mexican chorizo are the andouille alternatives that are the most flavorsome.
If you’re in the mood for pizza, consider the pepperoni variety. ‘Nduja is a smoky and spicy alternative that comes in the form of a paste. It’s definitely the number one option for those that want the spicy kick of andouille, only in something more spreadable.
All in all, there are various options available, each one with a beautiful formula and unique taste. Before taking your pick, think about each component in the sausage recipe and how it will complement the dishes you want to cook it with.