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Andouillette
Andouillette is a chewy French sausage that is 1 inch (2 1/2 cm) wide or less.
The filling inside the sausage casing, which is pig intestine, is very coarsely ground pig intestine, flavoured with herbs and garlic.
In Lyon, veal tripe is used instead, mixed with mustard, white wine and onions, but the casing is still pork.
It needs cooking, and is served whole, hot.
The sausages have a strong smell of excrement about them.
There is an association in France called the "the AAAAA", or Association Amicale des Amateurs d'Andouillette Authentique (Friendly Association of Authentic Andouillette Lovers) for people who love the sausage.
On menus in some restaurants, you'll see AAAAA beside the Andouillette item, meaning that the associaton approves of the way the restaurant serves it.
Also called:  Andouillette (French)
Other entries for Sausages
Aberdeen Sausage, Andouille Sausage, Andouillette, Baloney, Boudin Blanc à l’Oignon, Boudin Blanc Creole, Boudin Blanc, Boudin Vert, Bratwurst Sausage, Braunsweiger, Caña de Lomo, Chaurice, Chipolatas, Chorizo (Mexican), Chorizo (Spanish), Chouriço Sausage, Cumberland Sausage, Dampfwurst Sausages, Deerfoot Sausages, Glamorgan Sausages, Haslet, Lincolnshire Sausage, Linguiça, Lorne Sausage, Luganega Sausage, Medisterpolse Sausage, Merguez Sausage, Morcón, Pan Sausage, Potato Korv, Rag Sausage, Sausagemeat, Sausages, Sobrasada Sausages, Texas Hot Gut Sausages, Thuringia Bratwurst, Tube Sausage, Weißwürste, White Hots, Wieners, Zwyczajna Sausage, Zywiecka Sausage
Other entries for Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Prosciutto di Pietraroja, Roasts, Sheep, Steak, Veal, Venison, Yak
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