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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 smaller version of andouille around 10-15 cm (4-6 inches) in length. It is a type of pork sausage made in the same way as andouille but with the small, rather than the large intestine of the pig. It is a cooked sausage which is often grilled for eating. Different types of andouillettes are usually distinguished by the spices used in their preparation. These include Arras, Caen, Cambrai, Troyes and Vouvray. Andouillettes are traditionally served with mustard, fried potatoes, red beans, lentils and a purée of apple, celery or red cabbage.
Most frequent country: Widespread
See places: French food and cuisine
See foods and dishes: andouille, andouillette à la Bourguignonne, andouillette à la ficelle, andouillette à la lyonnaise, andouillette à la strasbourgeoise, andouillette de Lyon, andouillette de Provence, andouillette de Rouen, andouillette de Savoie, andouillette de Troyes, andouillette de Vire, andouillette fine de porc