Andouillette is a French sausage made chiefly from coarsely cut pork intestine and stomach (chitterlings and tripe), seasoned, cased and either grilled or pan-fried. Pale grey-pink and famously pungent, with a strong offal-and-ammonia aroma that divides eaters, it is a celebrated bistro dish in Lyon, Troyes and across France — quite distinct from the smoky all-pork Cajun andouille that shares its French root and name.