Andouillette

Andouillette in aspic from Troyes on sale at a charcuterie in Montmartre, Paris

Andouillette (French pronunciation: [ɑ̃dujɛt]) is a coarse-grained smoked tripe sausage made with pork (or occasionally, veal), chitterlings, pepper, wine, onions, and seasonings. Andouillette sausage is a smaller version of the andouille sausage, generally smaller than one inch in diameter. It is produced both as a mild sausage (French in origin) and as a spicier, Cajun version (derived from French influence) that is used as an ingredient for various Cajun foods such as soups, stews and meat dishes. There are a number of versions produced that generally provide a spicy, smoky, rich, earthy flavor, which may also have a slightly sweet taste. Andouillette has a strong odor.

In major restaurants, andouillettes can be served either hot or cold. The taste, as with all tripe sausages, is an acquired one. The texture is somewhat rougher than sausages, as the content is coarsely cut. Primarily pan-fried, it can also be boiled, barbecued or grilled. It is often served with vegetables in a mustard or red wine sauce. It is best served with either dry white wine, brut champagne or Pinot noir.

Its popularity (particularly around Troyes, Lyon, Tours, Orléans, Eastern and Northern France) has remained constant over the last few centuries. From the 1970s Lyon has been the centre of a fan club who rate restaurants based on the quality of their andouillettes.

Andouillette is often described on French menus as AAAAA - this acronym is the Association Amicale des Amateurs d'Andouillette Authentiques^[1], roughly translated as the Friendly Association of Authentic Andouillette Lovers.

References

1. ^ Acronym Finder.com, definition of AAAAA

External links

• http://mcmuffin.co.uk/mr_and_mrs_mcmuffin/2005/10/andouillette.html (Britons' experiences with andouillette)
• http://www.andouillettes.com/ (an andouillette boutique - in French)
• http://fr.wikipedia.org/wiki/Association_amicale_des_amateurs_d'andouillette_authentique (French Wikipedia Article on the AAAAA - Association Amicale des Amateurs d'Andouillette Authentiques, roughly translated as the Friendly Association of Authentic Andouillette Amateurs)
• http://www.oedilf.com/db/Lim.php?Word=andouillette (In Limerick form)
• http://jhmas.oxfordjournals.org/cgi/reprint/42/3/371.pdf#search=%22Andouillette%22 (on the "merde" odor)
• http://www.beaujolais.com/frameSet.asp?page=http%3A//www.beaujolais.com/pages/paysB/pays_gourmands/EN/recettes/andouill.htm (recipe)
• http://chefsimon.com/andoui.htm (recipe with photos, in French)
• http://www.tourisme-troyes.com/1/gast/andouil.asp (history of, in French)
• http://www.gumbopages.com/food/icky.html