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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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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