Andouillette

In France, an andouille may be a large andouillette; in Cajun cooking, an andouille is a different kind of sausage.

Andouillette (French pronunciation: ​[ɑ̃dujɛt]) is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings. Tripe, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture. True andouillette will be an oblong tube. If made with the small intestine, it is a plump sausage generally about 25 mm in diameter but often it is much larger, possibly 7–10 cm in diameter, and stronger in scent when the colon is used. True andouillette is rarely seen outside France and has a strong, distinctive odour related to its intestinal origins and components. Although sometimes repellant to the uninitiated, this aspect of andouillette is prized by its devotees.