334 http://www.chow.com/ingredients/334 Tue, 14 Feb 2006 05:15:41 GMT Andouille is a mild French sausage originally from Normandy made from chitterlings. Much loved by the French, andouille has a penetrating odor and chewy texture. Pig intestines and stomach are cleaned, cut into strips, bundled, rolled, and tied with string. Next they are marinated in salt and pepper and rolled into an intestine to form. It is then smoked, preferably over apple or beech wood, soaked in water, simmered slowly in well-seasoned stock, and finally hung for the flavor to develop. Andouille, which can be recognized by its lumpy whitish skin, is eaten cold cut into thin slices, or warm with sautéed apples and cider. Andouillette is a smaller version.

]]> 56 Meat