Andouillette

Andouillette is a French sausage, which is considered as a regional specialty of the Regions Lyon, Troyes and Cambrai. It is a part of the French culinary culture.

The Andouillette is made from the intestines and the stomach of pigs and sometimes calves, cows or ducks. It is similar, also French, Andouille sausage, seasoned but less strongly so that the innards taste ( and smell) more prominent. It also contains no solid individual pieces. The sausage is sliced, eaten either cold or warm.

About the quality of the sausage wakes an association with the name " Association des amateurs d' amicale andouillettes authentiques ". This association will award quality awards with her initials " AAAAA ".