Andouille

The andouille is a pork-butchery made up of ventrée complete of Porc: large intestine (approximately 40%), menus (approximately 43%), stomach (approximately 17%) without addition of fat nor binders, with addition of salt, pepper, spices and aromatics.

It is cylindrical irregular from 25 to 30 cm in length, of a diameter from 4 to 6 cm, rounded at the ends where, with the one of them, the string is which is used to hang andouille.

One distinguishes from many kinds of andouilles according to the locality and the manufacturing process. Most known are:

  • the andouille of Jargeau;
  • the andouille of the Valley-with Ajol;
  • the Andouille of Transfers;
  • the andouille of Guémené.
Contrary to that of Transfers, which is manufactured by emplissage, the andouille of Guémené is conceived by successive threadings of chaudins (large intestine of the pig being used as envelope), which has as a result of the obvious differences in the structure even of andouille.

Popular direction

The word andouille is especially used to define a person idiot, who made a imbecillity. It is, with small with dimensions familiar and affectionate, the synonym of imbecile, puppet, idiot, stupid, etc

Examples of the popular direction

  • In the biography of Jean Yanne by him even, the written author:

Of 1940 to 1951, Jean Yanne makes some studies by thinking that the headmaster is an andouille and the chief supervisor a cretin. He did not change an opinion.

  • a Sketch of Coluche: I am the andouille which makes the imbecile (1975)

See too

External bonds

  • the andouille of Transfers;

  • the andouille of Guémené

Simple: Andouille

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