Not to be confused with the famous Louisiana andouille
sausage (an essential ingredient in many soupy Cajun
dishes), the French
andouillette is a small, stong tasting sausage originating in Normandy
The andouillette is interesting in that it is based on tripe. It is cooked (but infrequently smoked) before being sold. It is usally slashed and grilled, and is often an accompaniment to game dishes.
The andouillette is quite small, being less than 25mm in diameter.
research sources include allrecipes.com & The Cook's Thesaurus