The country Cajuns west of Lafayette, Louisiana, made andouille similar to the French. They seasoned the pig intestines with salt and cayenne pepper, soaked them in a water and vinegar bath overnight, and then rinsed them well before stuffing them one into another lengthwise. They cut and tied them into long links with string and hung them with the sausage in the smoke house. They were not twisted into links because they were too dense. When a link is cut, the concentric rings of the intestines can be seen. They never called it “andouille sausage”, just “andouille”; i.e., sausage and andouille are two different things to these Cajuns.