andouillette
Sign in to savethumb|Barbecued andouillette from Troyes thumb|Andouillette in aspic from [[Troyes on sale at a charcuterie in Montmartre, Paris]] Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. thumb|Andouillettes as served by Le Mercière, a traditional bouchon in Lyon
In the Vinony graph
Vinony's link graph records 18 inbound references to andouillette, and connects out to large intestine, Paris and wine.
It sits within the topics French sausages and Intestine dishes.
Vinony links it to 16 Wikipedia language editions.
Wikidata facts
- Subclass of
- sausage
- Image
- Andouillettes AAAAA de Troyes en cours de cuisson.jpg
Show 3 more facts
- Commons category
- Andouillette
- cuisine
- French cuisine
- native label
- andouillette
Sources (1)
via Wikidata · CC0
~4 min read
Encyclopedic overview
6 sectionsContents
- Ingredients and history
- Serving
- Popularity
- Clubs
- See also
- References
thumb|Barbecued andouillette from Troyes thumb|Andouillette in aspic from [[Troyes on sale at a charcuterie in Montmartre, Paris]] Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. thumb|Andouillettes as served by Le Mercière, a traditional bouchon in Lyon
Andouillettes are generally made from the large intestine and are in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour coming from the colon. Although sometimes repellent to the uninitiated, the scent is prized by its devotees.
Excerpted from Wikipedia’s “andouillette” article, available under the CC BY-SA 4.0 licence.