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    Andouillette is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are 7–10 cm (2+3⁄4–4 in) in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour coming … See more

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    The original composition of "andouillette sausages" is unknown and there is no record of the andouillette's composition from earlier than the nineteenth century. Nineteenth century dictionaries … See more

    Andouillettes can be served either hot or cold, with the former much more common. As with all lower intestine sausages, andouillettes are to some extent an acquired taste. Their smell may offend people … See more

    It is a common dish all over France but some regions are well known for their own recipes. The most famous ones come from Troyes, Lyon, … See more

    The Association Amicale des Amateurs d'Andouillette Authentique (AAAAA) 'The Friendly Club of Lovers of Authentic Andouillette' is a club formed by several food writers in 1970. It gives certificates ("diplôme") to producers of high-quality andouillettes. See more

     
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  4. an·douil·lette
    noun
    1. a very small French sausage similar to andouille.
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