Regional specialties

Andouillette

A sausage made with offal, with a distinctive flavor and coarse texture.

Say it: ahn-doo-YET (approximate English pronunciation)

Andouillette is an offal-based sausage, distinct from the smoked andouille familiar in some US cooking. Pork and veal traditions exist, with Lyonnais preparations emphasizing their own ingredients and methods. Its texture and aroma are more pronounced than those of a smooth sausage. Read the menu for the preparation, sauce and accompanying potatoes or vegetables.

Names to look for on menus

andouillette, andouillettes

Explore its regional connections: Lyon & Lyonnais

Find it in the US ↓