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
Article
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.