Recipes
Culinary Dictionary
| Search: | All culinary Terms | ||
| Back to categories | |||
| Category: Meats and poultry |
|
|
| Term(s) | ||
Andouillette | ||
 Small tripe sausages of a mild and sometimes bland flavor, useful for picnics. They are usually contained in knobby lengths of gut; however, this does not detract in anyway from their flavor. Sometimes found wrapped in stiff white paper, or pressed into four-sided shapes and glazed with a mixture of veal and pork lard. They can be fried. |