ETA this should have quoted @Okanagancook's post from 22nd June up-thread, hadn't realised how many other entries came after that when first submitting!
In my experience andouille and andouillette are two different things. The first are fatter, when sliced you find concentric rings of pig intestine, this page has a clear picture of the inside:
http://www.keldelice.com/guide/specialites/landouille-de-guemene
Andouillette is more like the product described above, there is a picture here:
With regards the former, in general I have found these disgusting but, on one occasion I was offered artisan made slices from Brittany and they were, to my amazement, more than edible. The second variant is more likely to be enjoyable and in fact on one occasion we ordered them by chance in a restaurant and they were amazing, in a positive way, served alongside a gratin dauphinois.
Of course recipes might be entirely different elsewhere. I had never heard of Mexican chorizo until reading this thread so it is entirely possible that sausages carrying French names are in no way comparable to the product one might find in France. Despite my one positive experience I would need a great deal of persuasion to try another slice of andouille. In some parts of France you might call yourself an andouille if you do something stupid. Quel andouille can replace 'what an idiot'.
