Andouillette

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An andouillette sausage with the casing cut away. The contents of the sausage are much chunkier than in an American sausage.
An andouillette sausage with the casing cut away. The contents of the sausage are much chunkier than in an American sausage.

Andouillette is a French sausage, a specialty of Lyon, Troyes and Cambrai.

Traditional andouillette is made from the colon and the stomach of pigs. In modern times, contents vary and may also contain cattle offal. The French andouillette is an acquired taste and can be off-putting to diners due to its extremely pungent odor, often compared to the smell of feces. (It is not to be confused with derivative andouille sausage, which is much spicier, but more mild in odor.)

Andouillette is sometimes eaten cold but more commonly is grilled and served as a hot dish, which strengthens its odor and taste. While hot andouillette does smell of feces, naturally all such matter is removed from the meat before cooking. The aroma is due to the pig colon (chitterlings) utilised in the sausage, which incorporates some of the same compounds that contribute to the odor of excrement.

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