More About Andouillettes

Andouillettes are traditional French sausages made from pork tripe, with a coarse texture and a strong, distinctive flavour that their fans love. Epicerie Corner stocks andouillettes to grill or pan-fry, including a Troyes-style pair, along with sliced Breton and Normandy andouille to serve cold, all delivered across the UK.

What Are Andouillettes?

An andouillette is a sausage made mainly from pork chitterlings (intestines) and stomach, cut into strips, seasoned with ingredients such as salt, pepper and onion, and packed into a casing. It is not a smooth sausage: cut one open and you will see the strips of tripe inside. The flavour is earthy and quite pronounced, which is part of its reputation.

The town most associated with it is Troyes in Champagne, though Lyon and other regions have their own versions. There is no official geographical protection for andouillette. Instead, French enthusiasts look for the AAAAA diploma of the Association Amicale des Amateurs d'Andouillette Authentique, a club founded in 1965 that awards it to producers after blind tastings.

Andouillette and Andouille: What's in the Range

The names sound alike, but the two are used differently.

• Andouillettes are cooked at home and served hot. Choose the Andouillettes Nature x3 for a plain, classic recipe, or the Nos Régions Andouillettes de Troyes for the Champagne style.
• Andouille is a larger, smoked sausage eaten cold in thin slices, like other charcuterie. The Andouille de Vire from Normandy has a marbled, irregular cross-section. The Andouille de Guémené from Brittany is made by threading intestines inside one another, which gives its slices their concentric rings and a stronger, smokier taste.

How to Cook Andouillettes

Andouillettes are usually sold already cooked, so the aim is to heat them right through and brown the outside without splitting the casing. Prick or lightly score the skin first. Pan-fry them gently in a little butter or oil, turning often, or grill them over moderate heat for around 15 minutes in total. Fierce heat makes the casing burst. Always follow the timings on the pack.

The classic French way to serve them is with chips or sautéed potatoes and a sauce of mustard and crème fraîche. A grainy or Dijon mustard from our moutarde collection works well, and a simple green salad cuts through the richness. For the sliced andouille, just serve it cold with bread, butter and a glass of cider.

Andouillettes FAQs

What does andouillette taste like?

Andouillette has a robust, savoury, slightly farmyard flavour that comes from the tripe, with seasoning such as pepper and onion in the background. The texture is chunky rather than smooth. People tend either to love it or to avoid it, so if you are new to it, try it with a mustard sauce, which softens its character.

What is the difference between andouille and andouillette?

Both are made from pork offal, but andouille is a larger, smoked sausage that is sold ready to eat and served cold in thin slices, as with andouille de Vire or de Guémené. Andouillette is smaller and is reheated by grilling or frying before serving hot as a main course.

What does AAAAA mean on an andouillette?

AAAAA stands for Association Amicale des Amateurs d'Andouillette Authentique, a group of food lovers set up in 1965. It awards its diploma to producers whose andouillettes pass a blind tasting, and holders can show the five As on their packs for a limited period. It is a quality club mark, not an official label.