variety of sausage, c.1600, from French andouille (12c.), from Latin inductilia, neuter plural of inductilis, from inducere "to weight or added" (see induct). The initial thought was maybe for the stuffing "introduced" in to the sausage.
A hard, smoked, highly-seasoned pork, Creole-Acadian sausage while it began with communities across the reduced Mississippi River. Is used regularly in Creole cooking, but it is well-known in French cooking too. The Creole type of this sausage is significantly spicier than those produced in France.
plonker [Br.] [coll.] [fool]