Andouillette () is a French coarse-grained

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

made from the intestine of

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

s, and seasonings. Andouillettes are generally made from the

large intestine The large intestine, also known as the large bowel, is the last part of the gastrointestinal tract and of the digestive system in tetrapods. Water is absorbed here and the remaining waste material is stored in the rectum as feces before bein ...

and are in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour coming from the colon. Although sometimes repellent to the uninitiated, the scent is prized by its devotees. When made with the small intestine, they are a plump sausage generally about in diameter.

Ingredients and history

The original composition of "andouillette sausages" is not known and there is no record of the andouillette's composition from earlier than the nineteenth century. Nineteenth century dictionaries simply describe them as "small andouilles" ('' petites andouilles''). During recent decades, a range of differently composed andouillettes are or have been offered by

charcuterie Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballo ...

producers: the principal differences concern the primary ingredients used, whether

or veal or a mixture of the two. During the twenty-first century the incorporation of veal, historically the more costly meat ingredient, has been banned in response to concerns over

BSE BSE may refer to: Medicine * Bovine spongiform encephalopathy, also known as mad cow disease, a neurodegenerative disease of cattle * Breast self-examination Stock exchanges * Bahrain Stock Exchange, Bahrain * Baku Stock Exchange, Azerbaijan * B ...

. Some French regions such as Cambrésis (the area surrounding Cambrai) and

Lyonnais The Lyonnais () is a historical province of France which owes its name to the city of Lyon. The geographical area known as the ''Lyonnais'' became part of the Kingdom of Burgundy after the division of the Carolingian Empire. The disintegratio ...

were still including veal right up to the ban. In other regions, pork has been the only meat in an andouillette for more than a century: that is the case with the andouillette "of Troyes", which is currently the type of andouillette most likely to be encountered in national outlets, such as supermarkets, throughout France. But it seems likely that through the nineteenth and twentieth centuries, local producers were using their own unique recipes according to time and place: the recipes used by local specialised outlets continue to vary considerably. A number of andouillettes sold as local specialities have nevertheless evolved or indeed disappeared, such as the andouillettes of

Villers-Cotterêts Villers-Cotterêts () is a commune in the Aisne department in Hauts-de-France, France. It is notable as the signing-place in 1539 of the '' Ordinance of Villers-Cotterêts'' discontinuing the use of Latin in official French documents, and as ...

which received a mention in the posthumously published Culinary Dictionary (''Grand Dictionnaire de cuisine'') by Alexandre Dumas. In his 2021 memoir ''Taste: My Life Through Food,'' actor

Stanley Tucci Stanley Tucci Jr. ( ; born November 11, 1960) is an American actor and filmmaker. Involved in acting from a young age, he made his film debut in John Huston's '' Prizzi's Honor'' (1985), and continued to play a variety of supporting roles in fil ...

wrote humorously about ordering an andouillette with

Meryl Streep Mary Louise Meryl Streep (born June 22, 1949) is an American actress. Often described as "the best actress of her generation", Streep is particularly known for her versatility and accent adaptability. She has received numerous accolades throu ...

in a small French restaurant. Neither could stomach the dish.

Serving

Andouillettes can be served either hot or cold, with the former much more common. As with all lower intestine sausages, andouillettes are to some extent an acquired taste. Their smell may offend people unaccustomed to the dish. The texture is somewhat rougher than most sausages, as the content is coarsely cut. Primarily pan-fried (sometimes

breaded Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thicken ...

), it can also be boiled, barbecued or grilled. The sausage is often served with vegetables (primarily onions) in a mustard or red wine sauce.

Popularity

It is a common dish all over France but some regions are well known for their own recipes. The most famous ones come from Troyes, Lyon, Cambrai and Chablis and are graded using the AAAAA (5 As) grading system.

Clubs

The Association Amicale des Amateurs d'Andouillette Authentique (AAAAA) 'The Friendly Club of Lovers of Authentic Andouillette' is a club formed by several food writers in 1970. It gives certificates ("diplôme") to producers of high-quality andouillettes.

References

External links