Andouille
France · Europe
- Short description
- This assertive cured or cooked sausage is usually sliced and served cold, warm, or with simple sides.
- Ingredients
- Pork intestine and other offal are seasoned, packed into casing, and often smoked or cooked.
- Cultural note
- Regional versions have distinctive textures, diameters, and preparation traditions, especially in charcuterie towns.
- Common misconception
- It is different from the similarly named smaller sausage often served grilled with mustard.
image credit
- creator:
- DocteurCosmos
- source:
- Wikimedia Commons
- license:
- CC BY-SA 3.0
- modified:
- Downloaded through a Wikimedia image mirror for Gochizu review; no content edits.
audio credit
- voice:
- Vion Nicolas
- source:
- Wikimedia Commons
- license:
- CC BY 2.0 fr
- modified:
- Original audio converted to MP3 for Gochizu.