WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 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 has since passed away. She is greatly missed. You can see her obituary in the Guardian A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. 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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| andouille
Plural: andouilles
Language: French
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.
Pronounced: ahn-doo-ee-yuh
Gender: f
Ethnicity: French
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
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