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Lyon (France)
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Main course
Meat
Food Flavour DNA
Nutritional Values
560kcal
28gProtein
6gCarbs
44gFat
1gFibre
200 gServing
* Per serving · 200 g. May vary.
Andouille Sausage
How to order / say it
Say it
Andouillette — [ahn-DOO-yet]
Order
I'd like the andouille sausage, please.
Locally
Je voudrais une andouillette, s'il vous plaît.
Say locally
A coarsely chopped offal sausage, a rustic specialty.
Why try it?
Andouillette is a bold expression of Lyon's culinary valor, celebrating the city's traditional roots with no-holds-barred flavors.
How it tastes
The complex, earthy aroma of the grilled sausage, characterized by its underlying tang, pairs with a uniquely coarse texture, making it both savory and slightly tangy, an acquired but rewarding taste.
Origin & History — first documented: 1850
Traced back to the early 19th century, Andouillette was born out of necessity by farmers using all parts of the pig, becoming a symbol of thrift and culinary resourcefulness in Lyon.
Recipe
Ingredients
- 🥩 500 g pig intestines
- 🍷 100 ml white wine
- 🧂 2 tsp mustard seeds
- 🧄 50 g onion
- 🧂 1 tsp peppercorns
Method
- 1 Mix intestines with wine, onion, and spices.
- 2 Stuff into casings and tie off.
- 3 Grill slowly over low heat.
- 4 Serve hot, sliced in thick rounds.
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