The filling inside the sausage casing, which is pig intestine, is very coarsely ground pig intestine, flavoured with herbs and garlic.
In Lyon, veal tripe is used instead, mixed with mustard, white wine and onions, but the casing is still pork.
It needs cooking, and is served whole, hot.
The sausages have a strong smell of excrement about them.
There is an association in France called the “the AAAAA”, or Association Amicale des Amateurs d’Andouillette Authentique (Friendly Association of Authentic Andouillette Lovers) for people who love the sausage.
On menus in some restaurants, you’ll see AAAAA beside the Andouillette item, meaning that the associaton approves of the way the restaurant serves it.