Andouillette
Andouillette
Andouillette (pronunciation: /ɑ̃.du.jɛt/) is a type of sausage made from pork, specifically the intestines or chitterlings, that is a popular dish in France.
Etymology
The term "Andouillette" is derived from the Old French andouille, which in turn comes from the Medieval Latin inductilia, meaning "things to be introduced". This refers to the process of stuffing the sausage casing with the meat mixture.
Description
Andouillette is a small sausage made from pork intestines or chitterlings, lightly smoked and then boiled. It is often served with mustard, onion, and a side of fries. The taste and texture of Andouillette can be quite strong and is not to everyone's liking. However, it is a delicacy in French cuisine and is often enjoyed with a glass of robust red wine.
Related Terms
- Chitterlings: The small intestines of a pig, often used in making Andouillette.
- Sausage: A type of meat product usually made from ground meat, often pork, along with salt, spices, and other flavorings.
- French cuisine: The culinary traditions and practices from France, which includes a diverse range of flavors and dishes such as Andouillette.
See Also
- Andouille: A smoked sausage made using pork, originating in France.
- Charcuterie: The branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit.
External links
- Medical encyclopedia article on Andouillette
- Wikipedia's article - Andouillette
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