A very large pork sausage, which is popular in Normandy in France, An-douille (oN-dwee) is made from the large intestines and stomach of the pig. It is usually eaten cold, cut in thin slices, as an hors d’oeuvre. Also sold uncooked, Andouille may be served hot, after being poached and grilled, with a garnish of mashed potatoes.

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