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Andouillette (French pronunciation:) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouiette as served by Le Merciére, a traditional bouchon in Lyon. Andouillettes are generally made from the large intestine and are 7–10 cm (2 + 3 ⁄ 4 –4 in) in diameter.
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose . [ 1 ]
Pig's caul fat. Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum.
Boudin blanc, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and milk; Boudin noir, a blood sausage; Andouillette, made of pork intestines; Cervelas de Lyon, with pistachios or truffles; Chipolata, thin and long; Crépinette, a small, flattened sausage wrapped in caul fat rather than ...
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages.Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.
Small intestine is called zhufenchang, literally 'pig powder intestine' because it contains a white, pasty or powdery substance called chyme. The character zhu or 'pig' is added at the beginning to disambiguate. This is because in Cantonese cuisine, there is a dish called cheong fun which uses intestine-shaped noodles.
Steamed pork intestines are easy to be found in traditional markets. The popular traditional Korean sausage called sundae is steamed pork small intestines filled with pork blood, seasoned noodles, and vegetables. Pork feet steamed in a special stock are considered a delicacy in Korea. Beef stomach and intestines are still quite popular for cooking.
Saumagen ([zaʊ̯ˈmaːɡŋ̩], "sow's stomach") is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casing (intestines or artificial casing).