Not to be confused with the famous Louisiana andouille sausage (an essential ingredient in many soupy Cajun dishes), the French andouillette is a small, stong tasting sausage originating in Normandy.

The andouillette is interesting in that it is based on tripe. It is cooked (but infrequently smoked) before being sold. It is usally slashed and grilled, and is often an accompaniment to game dishes.

The andouillette is quite small, being less than 25mm in diameter.

research sources include & The Cook's Thesaurus

Log in or register to write something here or to contact authors.