Andouillette

Andouillette (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...
Found on http://en.wikipedia.org/wiki/Andouillette

Andouillette

chitterlings sausage.
Found on http://chocolateandzucchini.com/french-english-food-glossary/

Andouillette

Pork sausage
Found on https://www.cellartours.com/blog/france/french-z-food-dictionary

Andouillette

small chitterling (tripe) sausage, usually served grilled.
Found on http://www.patriciawells.com/glossary/

andouillette

smaller chitterline (tripe) sausage
Found on http://www.slowtrav.com/france/restaurants/glossary.htm
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