Andouille

France · Europe

Sliced pale sausage with spiral layers on a wooden cutting board.
Andouille

Andouille is a French charcuterie made with pork intestines. Two regional forms are associated with Vire in Normandy and Guémené-sur-Scorff in Brittany. For Vire andouille, the intestines are cut into narrow strips, brined and smoked over beechwood. The cut surface has irregular marbling.[1][3]

Guémené andouille has a pattern of rings visible when sliced. In its traditional production, the sausages are assembled by hand, smoked over beechwood and hung to dry before cooking. Both towns identify andouille as a local specialty.[1][2][3]

References

Sources checked:

  1. Vire, Calvados — Normandie Tourisme
  2. Taste and character at the Heart of Brittany — Brittany Tourism
  3. Guémené-sur-Scorff — Tourisme Bretagne
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image credit

Andouille Gémené tranchée.jpg

creator:
DocteurCosmos
license:
CC BY-SA 3.0
modified:
Downloaded through a Wikimedia image mirror for Gochizu review; no content edits.

audio credit

voice:
Vion Nicolas
license:
CC BY 2.0 fr
modified:
Original audio converted to MP3 for Gochizu.