WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on mkf1000@medschl.cam.ac.uk. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
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| andouillette
Plural: andouillettes
Language: French
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.
Pronounced: ahn-doo-ee-eht
Gender: f
Ethnicity: French
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
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