Andouillette

Image illustrative de l'article Andouillette

Andouillettes de Troyes (probablement tirées à la ficelle), entières et coupées transversalement pour montrer leur structure. Travail manuel d'artisan charcutier (C.T., Sainte-Savine) : on ne peut embosser ainsi mécaniquement, en série.

In France, an andouille may be a large andouillette; in Cajun cooking, an andouille is a different kind of sausage.

Andouillette (French pronunciation: [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 oblong tube. If made with the small intestine, it is a plump sausage generally about 25 mm in diameter but often it is much larger, possibly 7–10 cm in diameter, and stronger in scent when the colon is used. True andouillette is rarely seen outside France and has a strong, distinctive odour related to its intestinal origins and components. Although sometimes repellant to the uninitiated, this aspect of andouillette is prized by its devotees.

单词	Andouillette
释义	Andouillette 原声例句经济学人 Culture Nowadays most sausages are industrially made, and andouillettes are artisanal. 如今大多数香肠都是工业化生产的，而香肠则是手工制作的。经济学人 Culture A mediocre andouillette is botched abdominal surgery on a plate. 平庸的安多伊莱特是在盘子上进行的拙劣腹部手术。经济学人 Culture Even they might concede, however, that a wide gulf separates good from mediocre andouillettes, as is also true of, say, hot dogs. 然而，他们甚至可能承认，好东西和平庸的香肠之间存在着巨大的鸿沟，例如，热狗也是如此。经济学人 Culture Andouillettes look like actual guts, and the best that can be said of their flavour is that it is better than their stench. Andouillettes 看起来像真正的内脏，关于它们的味道，最好的说法就是它比它们的恶臭更好。英语百科 Andouillette In France, an andouille may be a large andouillette; in Cajun cooking, an andouille is a different kind of sausage. Andouillette (French pronunciation: [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 oblong tube. If made with the small intestine, it is a plump sausage generally about 25 mm in diameter but often it is much larger, possibly 7–10 cm in diameter, and stronger in scent when the colon is used. True andouillette is rarely seen outside France and has a strong, distinctive odour related to its intestinal origins and components. Although sometimes repellant to the uninitiated, this aspect of andouillette is prized by its devotees.
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