Andouillette

Andouillette (French pronunciation: [ɑ̃dujɛt]) is a coarse-grained tripe sausage made with pork (or occasionally, veal), chitterlings, pepper, wine, onions, and seasonings. Andouillette sausage is a smaller version of the andouille sausage, generally smaller than 25 mm in diameter. It is produced both as a mild sausage (French in origin) in French cuisine and as a spicier, Cajun version (derived from the French one) that is used as an ingredient for various Cajun foods such as soups, stews and meat dishes. There are a number of versions produced that generally provide aspicy, smoky, rich, earthy flavor, which may also have a slightly sweet taste.The original composition of "andouillette sausages" is not known and there is no record of the andouillette's composition from earlier than the nineteenth century. Nineteenth century dictionaries simply describe them as "small andouilles" (petites andouilles).

Andouillette in aspic from Troyes on sale at a charcuterie in Montmartre, Paris.

During recent decades, a range of differently composed andouillettes are or have been offered byCharcuterie and tripe producers: the principal differences concern the primary ingredients used, whether pork or veal or a mixture of the two. During the twenty-first century the incorporation of veal, historically the more costly meat ingredient, has been banned in response to concerns overBSE. Some French regions such as Cambresis (the area surrounding Cambrai) and Lyonnaiswere still including veal right up to the ban. In other regions, pork has been the only meat in an andouillette for more than a century: that is the case with the andouillette "of Troyes", which is currently the type of andouillette most likely to be encountered in national outlets, such assupermarkets, throughout France. But it seems likely that through the nineteenth and twentieth centuries, local producers were using their own unique recipes according to time and place: the recipes used by local specialised outlets continue to vary considerably.A number of andouillettes sold as local specialities have nevertheless evolved or indeed disappeared, such as the andouillettes of Villers-Cotterets which received a mention in the posthumously published Culinary Dictionary (Grand Dictionnaire de cuisine) by Alexandre Dumas.

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