Not to be confused with the famous
Louisiana andouille sausage (an essential ingredient in many soupy
Cajun dishes), the
French andouillette is a small, stong tasting sausage originating in
Normandy.
The andouillette is interesting in that it is based on tripe. It is cooked (but infrequently smoked) before being sold. It is usally slashed and grilled, and is often an accompaniment to game dishes.
The andouillette is quite small, being less than 25mm in diameter.
research sources include allrecipes.com & The Cook's Thesaurus