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.

Andouille Sausage, Andouillette, Boudin Blanc à l’Oignon, Boudin Blanc Creole, Boudin Blanc, Boudin Vert, Bratwurst Sausage, Brühwurst Sausages, Chaurice, Chipolatas, Chorizo (Mexican), Cotechino, Cumberland Sausage, Dampfwurst Sausages, Deerfoot Sausages, Lincolnshire Sausage, Luganega Sausage, Medisterpolse Sausage, Merguez Sausage, Pan Sausage, Potato Korv, Texas Hot Gut Sausages, White Hots, Wieners, Zwyczajna Sausage

Aberdeen Sausage, Baloney, Blood Sausages, Braunsweiger, Cured Sausages, Glamorgan Sausages, Haslet, Kochwurst, Lorne Sausage, Sausage Casings, Sausagemeat, Sausages, Semi-Cured Sausages, Tube Sausage, Tube Sausage

Affettati, Beef, Goat, Minced Meat, Offal, Pork, Poultry, Sheep, Steak