en.unionpedia.org

Andouillette, the Glossary

Andouillette is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings.^[1]

26 relations: Alexandre Dumas, Andouille, Black pepper, Bovine spongiform encephalopathy, Breadcrumbs, Cambrai, Charcuterie, French cuisine, Gastrointestinal tract, Large intestine, List of sausages, Lyonnais, Lyonnaise cuisine, Meryl Streep, Montmartre, Onion, Paris, Pork, Sausage, Small intestine, Stanley Tucci, The New Yorker, Troyes, Veal, Villers-Cotterêts, Wine.
French sausages

Alexandre Dumas

Alexandre Dumas (born Dumas Davy de la Pailleterie, 24 July 1802 – 5 December 1870), also known as Alexandre Dumas nocat, was a French novelist and playwright.

See Andouillette and Alexandre Dumas

Andouille

Andouille (from Latin) is a smoked sausage made using pork, originating in France but best known as an element in Cajun cuisine. Andouillette and Andouille are French sausages.

See Andouillette and Andouille

Black pepper

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning.

See Andouillette and Black pepper

Bovine spongiform encephalopathy

Bovine spongiform encephalopathy (BSE), commonly known as mad cow disease, is an incurable and invariably fatal neurodegenerative disease of cattle.

See Andouillette and Bovine spongiform encephalopathy

Breadcrumbs (also known as breading) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

See Andouillette and Breadcrumbs

Cambrai

Cambrai (Kimbré; Kamerijk), formerly Cambray and historically in English Camerick or Camericke, is a city in the Nord department and in the Hauts-de-France region of France on the Scheldt river, which is known locally as the Escaut river.

See Andouillette and Cambrai

Charcuterie

Charcuterie (also,;; from label, and label) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

See Andouillette and Charcuterie

French cuisine

French cuisine is the cooking traditions and practices from France.

See Andouillette and French cuisine

Gastrointestinal tract

The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans and other animals, including the esophagus, stomach, and intestines.

See Andouillette and Gastrointestinal tract

Large intestine

The large intestine, also known as the large bowel, is the last part of the gastrointestinal tract and of the digestive system in tetrapods.

See Andouillette and Large intestine

List of sausages

This is a list of notable sausages.

See Andouillette and List of sausages

Lyonnais

The Lyonnais is a historical province of France which owes its name to the city of Lyon.

See Andouillette and Lyonnais

Lyonnaise cuisine

Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of LyonKindersley, Dorling (2011).

See Andouillette and Lyonnaise cuisine

Meryl Streep

Mary Louise "Meryl" Streep (born June 22, 1949) is an American actress.

See Andouillette and Meryl Streep

Montmartre

Montmartre is a large hill in Paris's northern 18th arrondissement.

See Andouillette and Montmartre

Onion

An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

See Andouillette and Onion