Andouillette
Andouillette is a French sausage that is considered a regional specialty of the Lyon , Troyes and Cambrai regions . It is part of the French culinary culture .
The andouillette is made from the intestines and the stomach of pigs, sometimes also from calves, cows or ducks and filled in natural intestines . It is similar to the French sausage variety Andouille , but less strongly seasoned, so that the taste and smell of the innards are more pronounced. In addition, it does not contain any permanent individual pieces. The sausage, sliced, is eaten both cold and warm.
An association called “Association amicale des amateurs d'andouillettes authentiques” monitors the quality of the sausage. This association awards quality awards with its abbreviation "AAAAA".
