Andouillette lyonnaise is a tripe sausage traditionally made from veal fraise with some pork, often served with mustard and coated in breadcrumbs.

Larousse gastronomique, quoted by French Wikipedia, says the andouillette lyonnaise is made of veal fraise, sometimes with a little pork stomach; it is much milder than the pure-pork version of Troyes, which is now the most widespread. The Association amicale des amateurs d'andouillettes authentiques, the 5A, created in the early 1960s, awards the AAAAA diploma. Bobosse, a firm of Saint-Jean-d'Ardières in the Beaujolais, was the first major producer to announce a return to calf-fraise andouillettes, a promise kept at the end of August 2015.

Where to eat Andouillette lyonnaise in Lyon

4 editor picks for Andouillette lyonnaise in Lyon, ranked by editorial score. All Lyon signature dishes · Andouillette lyonnaise across every city.

  • Le Garet

    Order Calf’s head, tripe, dumplings or andouillette sausages.

    Le Garet, at 7 Rue du Garet in Lyon, is a veritable institution among aficionados of Lyonnais cuisine, serving calf’s head, tripe and dumplings.

    DetailsDirections

  • Le Merciere

    Order The quenelle de brochet (pike quenelle) or the andouillette, both named on its site.

    Le Mercière is a Lyonnais bouchon at 56 Rue Mercière in Lyon, voted best Lyonnais bouchon in 2022, with Chef Sébastien Plessis in the kitchen.

    DetailsReserveDirections

  • Le Musee

    Order Quenelle de brochet, saucisson brioché or tablier de sapeur, the classics of the Mères Lyonnaises.

    Le Musee is a bouchon at 2 Rue des Forces in Lyon, in a listed building whose walls once housed the Hôtel de Ville stables in the 17th century.

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  • Le Bouchon des Filles

    Order The homemade red mullet quenelle with shellfish sauce and rice.

    Le Bouchon des Filles is a simple, convivial place with home-made cooking, opened by Isabelle and Laura at 20 Rue Sergent Blandan, 69001 Lyon.

    DetailsReserveDirections

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Make it at home

Serves 445 minEasy

Ingredients

  • 4 good andouillette sausages (around 180g each), from a French butcher
  • 30g unsalted butter
  • 2 tablespoons sunflower oil
  • 2 shallots, finely diced
  • 200ml dry white wine (Macon or Beaujolais Blanc)
  • 2 tablespoons Dijon mustard (whole-grain Pommery is excellent)
  • 200ml double cream
  • 1 tablespoon finely chopped flat-leaf parsley
  • Salt and freshly ground black pepper
  • 800g floury potatoes, peeled and quartered, plus 60g butter and 100ml warm milk for the mash
  • 1 jar Dijon mustard for the table

Method

  1. Boil the potatoes 18 minutes until tender, drain and mash with the 60g butter and warm milk. Season and keep warm.
  2. Prick the andouillette sausages all over with a fork to prevent bursting.
  3. Melt the butter and oil in a heavy frying pan over medium heat. Place the andouillettes in and cook 5 minutes per side until golden brown.
  4. Reduce the heat. Lift the sausages onto a warm plate. Add the shallots to the pan and cook 4 minutes until soft.
  5. Pour in the white wine and let it reduce by half, scraping the base.
  6. Whisk in the mustard, then the cream. Simmer 3 minutes until the sauce coats the back of a spoon.
  7. Slice the andouillettes in half lengthways. Plate with a mound of mash, the andouillette halves alongside, and the mustard cream sauce ladled over.
  8. Scatter parsley and serve with a small jar of extra mustard at the table.

Editor tip. The AAAAA diploma of the 5A association marks andouillettes judged authentic; ask the butcher whether the sausage is veal fraise or pork.

Common allergens: Pork.