Whether cooking Cajun or Creole, andouille and chorizo will be your top choices for cut-up sausages.
However, chorizo vs. andouille – is there a difference between them? Or are they the same thing with a different name from different places?
Chorizo and andouille come from different origins, and both are made from pork. They also share a spice palette, but chorizo is spicier, and their processing method is entirely different.
The piece also includes:
- What are chorizo and andouille?
- Can I substitute chorizo for andouille sausage?
- Which is hotter andouille vs chorizo?
- How to store andouille and chorizo?
- How to know if your andouille and chorizo have gone bad?
To know about andouille vs. chorizo, let’s jump into the article without further delay.
What are Chorizo and Andouille?
Chorizo and andouille are both different types of sausages made of pork. Chorizo has a Spanish origin, whereas French immigrants brought andouille into the states. Both of the sausages go very well with cajun dishes.
But the taste of both sausages might differ in different regions for using various spices or processing methods. But one thing will always be constant: chorizo is spicier in nature than andouille because, in the chorizo recipe, they use chili pepper for an added lingering spiciness.
Then again, you will find two types of chorizo in the market. One is dried chorizo, and another one is fresh chorizo. But andouille doesn’t come in any other distinctions. There is only one type of andouille, but the flavor differs in different regions.
Typically, one might be confused between the two of these, but they are very different and have very few similarities. They differ in recipe, spice palette, making process, origin, etc.
What Is The Difference Between Chorizo and Andouille?
As stated above, chorizo and andouille match and differ in several factors. Let’s check what they are.
|Origin||France||Spain and Portugal|
|Used Meat||Pork (pig intestine)||Pork (pig belly)|
|Spice Ingredients||Pepper, Onions, Garlic, Wine||Smoked Red Paprika, Chili Pepper (Guajillo in particular), Garlic, Wine (Red or White)|
|Appearance||Dark, Grainy, Musky Red||Deep, Smokey Red|
|Flavor||Rich, Smokey, Salty, Meaty||Intense Meaty Smokiness With Prominent Spiciness And Strong, Bold Flavor Notes|
|Hotness||Mild and savory||Hot and spicy|
|Texture||Firm, tender, chewy||Firm but very tender|
|Serving Suggestion||Cooked Into Spicy Foods Like Gumbo & Jambalaya||Serve Sliced Or Add to Cooked Foods, Sauces, Stews, Stir-Fries And Sautés|
|Smell||Off-putting||Not so unusual|
|Consumption||Need to be cooked||Can be eaten raw.|
In addition, the origin and source of andouille and chorizo is also different. Both are sausages made of pork – while chorizo is made of meat from pig belly, andouille is made of pig intestine.
They both have a very prominent meaty, spicy goodness in them, but their spice palette is very different.
In the recipe of chorizo, they usually use smoked red paprika and a special kind of chili pepper called Guajillo and red or white wine of choice. But in andouille, they only use garlic, onions, pepper, and wine.
Andouille has a bit of an off-putting smell in it that might refrain you from trying it. But tolerating this foul smell is worth it when you will taste the rich meaty sausage with smokey and salty goodness.
On the other hand, chorizo doesn’t have any unusual smell to it, and you can enjoy the intense meaty smokiness with strong and bold notes of spiciness without any concern.
Chorizo looks like deep smoky red with a hot and spicy flavor. But andouille looks like musky red and kind of dark and grainy with a mild savory flavor.
Chorizo is firm in texture, but it comes with a melt-in-your-mouth tenderness that will leave you wanting more of this. On the other hand, andouille is pretty firm, tender and chewy in texture.
Andouille is mainly used in spicy foods like Gumbo, Jambalaya, etc. But chorizo is served sliced on the side of the dishes or used in cooked foods or sauces, stews, stir-fries, and sautés.
Furthermore, you can eat chorizo straight from the packet as it goes through a curing process. But in the case of andouille, you need to cook it before consuming it. Otherwise, you can face some serious health hazards.
Can I Substitute Chorizo for Andouille Sausage?
Yes, you bet you can. Even though andouille and chorizo come from different origins, they share a similar spice palette. Both are pretty spicy in nature, but chorizo has more bold notes of smoky and spicy goodness.
Andouille is very popular in Creole and Cajun cuisine, where it is more heavily spiced than in other variations. It is one of the main ingredients in key Cajun and Creole dishes like Jambalaya and Gumbo.
And the closest thing to andouille is chorizo; even with a more kick, you can easily use it in dishes instead of andouille. Andouille is a gourmet sausage made of pig intestine and stomach. It has a very different and rich meaty flavor than other regular sausages.
If you are looking for a substitute for this gourmet treat, you have to go with another gourmet meaty goodness that can compete with the spiciness of andouille. And that’s why chorizo is an excellent substitute for your andouille sausage.
But if you are looking for other substitutes, you can also use kielbasa or German bratwurst.
Chorizo vs Andouille- Which is Hotter?
We already know that both andouille and chorizo have a pretty hot flavor, and they share a similar spice palette. But chorizo has a more lingering spicy kick in its flavor.
Both of these sausages have a different feel due to the preparation procedure and the fact that Andouille is frequently mixed with potato or rice filler. Both chorizo and andouille are recognized for their powerful flavors when it comes to hotness.
On the other hand, Chorizo is hotter than Andouille, which is milder. So, if you are looking for a sausage to use in your dish that has a hot, lingering, and mouth-watering effect, chorizo can be a perfect choice.
How to Store Andouille and Chorizo?
As andouille and chorizo have different processing methods, they both require different storing measures. Let’s see how to store andouille and chorizo to keep them fresh for a reasonable time.
1. How to Store Andouille
Use the following ways to store andouille to enjoy longer.
- If you want to store your andouille in your refrigerator, you can keep them for a few days after opening the packet as they are precooked.
- If you want to store them in your freezer, you can store them for a few months. In that case, put your andouille in a freezer packet to protect your sausage against moisture.
2. How to Store Chorizo
To relish chorizo for weeks, try the following tips.
- You can store them in your refrigerator for dried chorizo for three weeks. But if you want to store them longer than put them in your freezer, they will last up to ten months.
- Before putting them in your refrigerator or freezer, wrap them in a plastic wrap or use an aluminum foil.
- Label the date on the packet with a permanent marker to help you keep track of the time.
- You can also keep your dried chorizo at room temperature, given that you haven’t cut it yet. Because dried chorizo is processed in a way so that it can last at room temperature. But once you cut it, you have to put it in a refrigerator or freezer.
- And for fresh chorizo, always store them in your freezer. But if you keep them in your refrigerator, then try to eat them in a short time.
How to Know if Your Andouille and Chorizo Have Gone Bad?
Though you can store your chorizo and andouille in your refrigerator or freezer for a good amount of time, they can still go bad after a certain period. And that will be visible in the texture, smell, and taste of your sausages.
Let’s see what difference will be visible in your chorizo and andouille.
1. Change of Smell
If you see a funky smell coming from your chorizo and andouille, then take it for granted that they have gone really bad. Even though andouille naturally has an off-putting smell, you will realize the real bad smell when it goes rancid.
And with a funky smell, the rotten meat will taste funny too.
2. Change of Texture
When your andouille or chorizo goes bad, you will notice its texture changes. If you look at rotten dried chorizo, you will see it has become drier, or maybe somehow it will become very wet. And in the case of fresh chorizo, you will see the texture becoming very slimy.
You will see mold build up in your chorizo if you leave them at room temperature. And if you store them in your fridge or freezer, you will see the color fading and turning gray. Throw them out without any consideration in this case.
- Is Italian sausage similar to chorizo?
No, they are very different from each other. Their spice palette is obviously different from each other, but they have a smoky, meaty flavor. Italian sausages are fresh, but chorizo comes in fresh and dried forms.
- How is chorizo different from a sausage?
Chorizo is Spanish meaty goodness that comes in various types and is properly cooked and cured. Whereas sausage is processed meat made from ground meat which is much less spicy than chorizo.
- Which is hotter cajun sausage vs andouille?
Cajun sausage is obviously hotter than andouille because of its origin and recipe. Though andouille sausage is also used in cajun dishes because the spice level of andouille is not very far from the usual cajun taste.
Chorizo vs. andouille – both are types of sausages – savory, tasty, and healthy. However, there are both similarities and differences between the two.
Both are made of pork; however, one uses a pig’s belly, and the other uses the intestine. However, the ingredients and procedure draw the primary line of differences between the two sausages – chorizo is a lot spicer than andouille.
Now you have found all the differences between chorizo and andouille, choose the right one for your favorite dish.
Finally, eat safe, stay healthy, and don’t forget to exercise daily for a happy, sound life.