andouillette
Sign in to savethumb|Barbecued andouillette from Troyes thumb|Andouillette in aspic from [[Troyes on sale at a charcuterie in Montmartre, Paris]] Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. thumb|Andouillettes as served by Le Mercière, a traditional bouchon in Lyon
Wikidata facts
- Subclass of
- sausage
- Image
- Andouillettes AAAAA de Troyes en cours de cuisson.jpg
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- Commons category
- Andouillette
- cuisine
- French cuisine
- native label
- andouillette
Sources (1)
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Encyclopedic overview
6 sectionsContents
- Ingredients and history
- Serving
- Popularity
- Clubs
- See also
- References
thumb|Barbecued andouillette from Troyes thumb|Andouillette in aspic from [[Troyes on sale at a charcuterie in Montmartre, Paris]] Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. thumb|Andouillettes as served by Le Mercière, a traditional bouchon in Lyon
Andouillettes are generally made from the large intestine and are in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour coming from the colon. Although sometimes repellent to the uninitiated, the scent is prized by its devotees.
Excerpted from Wikipedia’s “andouillette” article, available under the CC BY-SA 4.0 licence.