Privacy policy Acceptdone

ANDOUILLETTES for all tastes.

visibility56503 Views comment0 comments person Posted By: Emmanuel Poulet-Harmel list In: Blog of gourmets
ANDOUILLETTES for all tastes.
There are (almost) as many kinds of andouillettes as there are French provinces. The common definition corresponds to a preparation by assembling or by mixing pork offal (stomach and cauldron), stuffed by hand or by machine in natural casing then cooked. Are added to this manufacture of salt, spices, herbs and various condiments. The Burgundy sausage is thus flavored with white wine, shallot, garlic and mustard.
Among the many variations, the andouillette de Troyes is one of the most famous. To qualify for this designation, the product must meet three conditions: the andouillettes must be stuffed raw, contain a mandatory minimum of 50% cauldron and have been "refilled" by hand in natural casing. To take advantage of the designation Veritable #andouillette de Troyes, they must have been made in Aube.
As rillettes or foie gras are sometimes goose, andouillette exists, in Beaujolais or in the North, in a veal version.
Wherever they come from, andouillettes are judged by the quality of the raw material but also by the care taken in the preparation, the manufacture by hand or "pulled with a string" winning the votes. The jury of the friendly association of authentic sausage lovers (AAAAA), also known as 5 A, has been awarding a diploma for several decades, according to essentially taste criteria and awarded for two years to producers regularly offering high quality sausages.
The distinction is one of the most coveted in the world of delicatessen and particularly recognized in Paris where it is claimed on the slates.
Sunday Monday Tuesday Wednesday Thursday Friday Saturday January February March April May June July August September October November December