ANDOUILLETTE: THE STAR OF THE SUMMER!

This winter dish that was the andouillette has become summer.

This typically French and long-celebrated charcuterie specialty can pleasantly surprise when it is cooked with originality !

This sausage preparation marketed already cooked, the andouillette is made with elements of the digestive system of the pig (chaudins, stomach) and in certain cases of the veal (strawberry of veal).

This in compliance with strict regulations leaving the producer the possibility of expressing his style: butchers can play with aromatics, spices, condiments and other additives authorized by the Code of Practice for Charcuterie.

The assembly is enveloped by the butcher in natural casings when it comes to quality product. This embossing is most often manual, which requires real know-how, but can be done more or less mechanically with caution.

The andouillette cooked for a long time in a broth is packaged in portions of various sizes and weights. It can be coated with breadcrumbs or lard.

ANDOUILLETTE BELONGS TO MANY REGIONS.

The Charcuterie Code of Practice defines several specific names for regional andouillettes. The pure pork preparation of the “andouillette de Troyes” type remains the most marketed.

The basic recipe, if it is not secret, allows many variations and requires expert dexterity attesting to real training. It is also necessary to precisely dose the flavored vegetable court-bouillon used during the hours of cooking.

In addition to the so-called Andouillette de Troyes which can be produced everywhere, always in the “superior andouillette” category, several special official names designate very diverse less common products:

- Andouillette Provençale

- Andouillette Lyonnaise

- Andouillette from Cambrai

- Andouillette of Jargeau

- Andouillette from Périgord

- Rouen andouillette

The mention "authentic" or "genuine" followed by a geographical name necessarily implies manufacturing in a delimited territory: a city the neighboring cantons and the department where it is located a province a region.

We can thus speak of andouillettes de Vire d’Alençon de Bourgogne etc. it being understood that the product meets the codified specifications of the "superior" standard sausage.

The words "old-fashioned" "as in the past" and "traditional" force manufacturers to give up certain additives and treatments.

Even embossing in natural casing by hand.

THE AAAAA LABEL: A GUARANTEE OF QUALITY AWARDED BY DEMANDING AND INFORMED FANS !

Andouillette that does not benefit from either the Appellation d'Origine Contrôlée (AOC) or Protected Geographical Indication (IGP) can claim AAAAA status. This unofficial "label" but providing a guarantee of quality well above average has been issued free of charge since the 1960s by the Association Amicale des Amateurs d'Andouillettes Authentiques, colloquially known as "5A".

This friendly non-profit association is made up of chroniclers, gastronomes, food professionals and the world of the table. The jury tastes the andouillettes which are sent to it or which have been purchased at random from the walks of its members. There are currently around fifteen diplomas valid for two years. The list of graduates (craftsmen and industrialists) can be consulted on the association's website: www.aaaaa-asso.fr

At the house of Very Gourmand French Grocery, we select our AAAAA andouillettes from Amand Terroir represented by Gilles Amand, winner whose diploma has been renewed several times.

ANDOUILLETTE AS GOOD COLD AS HOT !

The andouillette from a good charcutier is delicious when it has been delicately reheated, most often whole or in large sections, exceptionally in slices. The main thing when cooking a piece of andouillette at home is always to cook it thoroughly without brutalizing her without toasting her dress too much. Don't forget to return it.

By ensuring that it does not burst or not too much, the interior being soft and warm.

Whether you use the pan and/or the oven with a sauce or not, the plancha, the barbecue grill: a little patience in principle for about ten minutes.

The jurors of the AAAAA association always taste the cold andouillettes to judge their nuanced flavors.

THE ANDOUILLETTE IS SURPRISING WHEN IT IS COOKED WITH ORIGINALITY !

The andouillette in carpaccio is delicious !

For a carpaccio for 4 people

- cut 2 very cold andouillettes (possibly place them in the freezer for 20 minutes so that they are a little stiff)

- Slice them very finely with a knife or mandolin.

- Divide the slices on very flat plates.

- Keep them cool until ready to serve, then serve them with a light vinaigrette.