Andouille is,  for pork butchers , ground calf’s caul, pork suet and pork meat, enveloped in an intestine with spices and fine herbs and any other seasoning that can give these meats a fine taste.

Pork andouilles. Take the large intestine of a pig, cut the bigger end, soak it for a day or two, clean it, poach it in water with onion and white wine, transfer it to cold water, cut the intestines up to the desired length for your andouilles , take a pig’s stomach, remove the fat, cut slices from it of the same length as the sections of intestine, stuff the intestines with as many of these slices as you can, and your  andouilles  are ready.

Cook them in a tightly closed pot over a medium heat; when their juices begin to emerge, add a little water, onion, some cloves, two glasses of white wine, salt and pepper, and leave them to cook in this sauce.

Calf andouilles. Calf  andouilles  have a more delicate taste. Two kinds are made: calf’s caul, cooked and stuffed inside a pig’s intestine, or the same kind of caul stuffed in a sheep’s intestine. In both cases, the intestines are prepared as above, but various ingredients are added to the calf’s caul to bring out its taste.