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Dec 10, 2007 02:10 PM


Is there someone who know where to get Andouillette sausage?

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  1. Depends. I've seen American andouillette at Marcona Meats in the permanent farmers' market. French andouillette, though (the one that smells of faeces -- and no, moderators, I am not joking), I have never seen, thank heavens.

    1. Is that like small andouille sausage links? Regular andouille is pretty easy to get.

      1 Reply
      1. Angelique Cafe used to make their own (French tripe sausage) but I phoned and they stopped.

        Any other sightings?

          1. re: Hughlipton

            That's Fabrique Delices. It's not proper andouillette. Instead of threading the tripe into the casing they just chop it up. Flavor's not right either.

            1. re: Robert Lauriston

              I got some from Marcel & Henri that is also chopped tripe - made the mistake of cooking it in a choucroute garni and wound up scooping out piles of chopped chit'lins and carrying them out for decent burial. Had I been feeding only myself I would've kept it, but Mrs. O has not my tolerance for such stuff. Anyway, the upshot is that No, I don't know where to get any either. The sort we can get would probably grill OK - I'll try that with my remaining package - but it sure ain't like what we had in Paris.

              1. re: Will Owen

                I've seen andouille sausage at Whole Foods and Trader Joe's.

                1. re: thericequeen

                  That's Cajun-style pork sausage. Similar name, nothing in common.

                  1. re: thericequeen

                    But andouille is not the same as andouillette. Andouille is a spicy sausage made of pork and fat and cayenne pepper that's chiefly used in Cajun cookery. Andouillette is a sausage that has the large intestine (colon) of the pig running through the sausage in a line (this is quite complicated to do) and just... UGH. You boil it for five hours in a light broth and it just tastes like poop.

                    But some people really love it.

                    1. re: Das Ubergeek

                      A properly made andouillette tastes like its ingredients: chitterlings, pork fat, and spices.

                      "Dénigrée l'andouillette connaît encore de nombreux amateurs. Faites moi confiance, c'est un délice."--Bertrand Simon

                      1. re: Das Ubergeek

                        Actually in France we also have something called andouille which has nothing to do with cajun-style andouille. It's eaten cold and sliced, a bit like salami, and the best-known ones are Andouille de Vire (from my region, with a pronounced smoky flavor) and Andouille de Guemene (in Brittany) which I never had because I'm a bit of a chauvinistic Normande. If you ever go to Normandy try the Andouille de Vire made by Asselot, it's the best. If someone finds French Andouille de Vire in LA, please be kind and indicate where, where where! Many thanks in advance.

                        Andouillette I never found in LA, though I don't exactly miss it. But I'm curious now you I've learned Les Delices was making it. In France I always had it grilled but never boiled, it would never occur to me to boil Andouillette, as a matter of fact.
                        The kind with chopped tripe is pretty good grilled, with roasted potatoes. And yes, either way it smells awful. But so do black truffles, and many, many great cheeses...

                        1. re: bad nono

                          I had a third-rate andouillette at Cafe Bastille in San Francisco, and asked them where they got it so I could try to avoid it in the future. Fabrique Delices.

                          Andouillette is simmered for several hours as part of the process of making it from scratch. When you buy one, it's already fully cooked, all you have to do is heat it.

                    2. re: Will Owen

                      My recollection is that tripe is the lining of the stomach whereas chitlins are intestine. For some that may not make a big difference whether they like or dislike the meats. For me, I eat both.