Andouillettes can be served either hot or cold, with the former much more common. As with all lower intestine sausages, andouillettes are to some extent an acquired taste. Their smell may offend people unaccustomed to the dish. The texture is somewhat rougher than most sausages, as the content is coarsely cut. Primarily pan-fried (sometimes breaded), it can also be boiled, barbecued or grilled. The sausage is often served with vegetables (primarily onions) in a mustard or red wine sauce.
Pork Chitterlings, Pork Stomach, Pork, Onions, Red Wine, Vinegar, Salt, Vegetable Broth (Water, Carrots, Onions, Salt, Thyme, Rosemary, Bay Leaves. Mustard (Water, Mustard Seeds, Vinegar, Salt, Citric Acid, Sulphur Dioxide), Parsley, Gelatin, Garlic, Pepper, Spices (Coriander, Caraway, Allspice). Herbes de Provence (Basil, Thyme, Fennel, Lavender), Nutmeg. Encased in Natural Pork Casing.
Andouillette can be served either cold or hot: fried, boiled, barbecued or grilled.