A small, thin sausage similar to andouille, made with pork chitterlings and herbs, popular in French cuisine.
French diminutive of 'andouille' (small andouille), formed by adding the diminutive suffix '-et.' Maintains the same ultimate origins as andouille.
Andouillet is technically made from pork chitterlings (intestines), which is why French charcuterie shops kept it in a separate case—it was literally 'the stinky one' that required aroma management even by the standards of a meat shop.
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