An andouille sausage from Lorraine, generally made from pig’s large intestine filled with strips of chitterling and stomach. Sold ready cooked, usually served cold as an hors d'œuvres.
The true Vire andouille is a large sausage from Normandy made from the stomach and intestines of a pig which is then smoked over beech wood for two months resulting in an appearance of marbling and a blackened skin. More readily available is the Vire andouille available throughout France which is fattier and consists of pork tripe, chitterlings, pepper and spices mixed with fat bacon, shallots, onion and parsley, marinated in white wine and herbs. It is then smoked and boiled in water before serving.
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.
A dish from Bourgogne of sliced andouillette sausages cooked in butter and served with snail butter.
Tripe sausages stuffed with veal and served with fried onions.
Grilled or fried andouillette sausages with sauerkraut and boiled potatoes.
A highly prized pork sausage, made in the same way as andouille, but using the small intestine of a pig, stuffed with tripe, chitterlings, cut into long strips rather than chopped up.
An andouillette sausage made from calf mesentery, udder, pork chitterlings, shallots, parsley, nutmeg and marinated with white wine.
