Back to tradition with the real andouillette of Lyon.
Back to tradition with the real andouillette of Lyon.
Troyes, Cambrai, Caen… There is a typical andouillette recipe in each region of France and the Lyon region is no exception to the rule!
The particularity of the latter comes from its preparation and its ingredients. Indeed, the andouillette lyonnaise is composed only of veal strawberries cut into strips, seasoned with mustard and mounted “à la ficelle”.
The absence of a pig's stomach and its traditional assembly give it an exceptional softness.
We find in the literature, recipes for andouillette from the 14th century in several regions of France, but it was not until 1890 that Joseph Favre finally gave a recipe for “andouillette de Lyon”, big sister of the andouillette based on of veal strawberry that we all know.
Did the recipe for Lyonnaise sausage exist before the end of the 19th century? It remains a mystery...
The absence of pork stomach in Lyonnaise andouillette gives it more sweetness and will therefore be better suited to palets usually sensitive to the power of a porcine andouillette.
To taste grilled with a good mustard sauce!
