Andouilles and andouillettes

71222 Views 20/07/2022 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

 The andouille:

The first andouille recipe dates back to 1393, it was published in the Ménagier de Paris. The andouille sausage then crossed the ages, always retained for its good taste and its exceptional quality. It is in Brittany that it acquires a great reputation, like the andouille of Guéméné. Breton sausage is gaining a great reputation.
Nowadays, the andouille de Revin, specialty of the Ardennes has even entered the Code of #Charcuterie as a regional specialty.

Andouille is made from chitterlings, certain pork stockings, fat and pork meat. The preparation is then seasoned with spices, salt, aromatics, alcohols, liqueurs, wines, condiments and aromas. This mixture is then put into a natural casing.

 The sausage:
The sausage also appeared in the Middle Ages, but much later. At first, the term only meant a little #andouille . The first writing dates back to 1560 in the city of Troyes. The story goes that the men of the royal army were trying to regain control of the city. They had decided to visit, at the same time, the tripe shops of the city. They would therefore have discovered at that time the andouillettes de Troyes, which would later become known.
The andouillette has evolved enormously over time. The old recipe has little to do with the one we know today. It has not always been made only of pork, there have been recipes with teats and veal strawberries flavored with vinegar. In 1864, the Troyes recipe indicates that #andouillettes are made from pork only. Over time, this will prevail.

The manufacture of andouillettes is an art that few master to perfection. It is necessary to create a preparation obtained by assembling or mixing, we use complete casings then emboss everything by hand or with a machine in a natural casing. Seasoning is then added, salt, spices, herbs and condiments. Finally, they must be cooked in broth for many hours.