Andouillette. Asmaller 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.
