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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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Description: A type of large, smoked, slicing sausage usually made from pig’s large intestine filled with strips of chitterling and stomach and highly seasoned with pepper. They are sold ready cooked and are usually served cold as an hors d'œuvres. The two truly authentic andouilles are from Vire and Guéméné. Now common in Cajun cuisine.
Most frequent country: Widespread
Most frequent region: Picardy
See places: French food and cuisine
See foods and dishes: andouille bretonne, andouille de Aire-sur-la-Lys, andouille de Cambrai, andouille de campagne, andouille de Guéméné, andouille de Jargeau, andouille de Nancy, andouille de Troyes, andouille de Val-d'Ajol, andouille de Vire, andouille pur porc, andouille vigneron, andouillette, chitterling, saucissons secs