What "type" of sausage is "Cajun" sausage?

[Larry L]

I'm not referring to flavor or spice but rather the texture by which those of us from Louisiana are familiar with when we say "sausage".  I've been doing different research on the net and books, checking out all of the sites for sausage making previously mentioned on this forum but almost all the recipes for "Cajun" sausage refer to ingredients and not the methodology.

I can make a few assumptions such as: There's no cure because our sausage must be frozen or refrigerated; It's usually fully cooked so reasonably assured it's hot smoked to at least 160-180; etc.  Since I'm only interested in a smoker for sausage making I'd like to ensure I know what it is I want to do so as to find a smoker that actually fits my needs.

[Al Dente]

Andouille is what comes to mind.  The meat and fat are very coarse ground, chunkier than traditional Italian sausage meat.  It ranges from mild to very hot and garlic is added as well. I've never seen "fresh" only smoked varieties.

The other famous one is boudin, but that is a rice based blood and liver sausage.

[calgarychef]

The "type" is considered "fresh frying sausage" because it's not cured.

cheers