One of the great sausages of France to be seen is andouillette, a tripe sausage encased in a tripe lining. Grilled or braised in champagne and served hot with mustard and pommes frites, it is a delicious, but by no means light, luncheon dish. The same type of sausage, when more firmly packed in a larger casing and smoked, is called andouille. This is sliced thin and served as an hors d’oeuvre.
