Hot in front, the chitterlings!
Hot in front, the chitterlings!
It's an andouille and not an andouillette as we often see!
This jewel (little known, I grant you) of French gastronomy is produced in Jargeau (45) and its surroundings only.
Based on 40% pots (intestinal) and 60% pork, seasoned with shallots and spices, it is eaten raw, dried or smoked, but the one we prefer all the same is the baked version!
It is eaten grilled in the oven with potatoes or fries, but it can also be eaten cold...
Andouille has been made in the Orléans region since the 16th century, it is even said that it has existed since the Gallo-Roman era!
But the Jargeau andouille sausage won its letters of nobility in the 19th century.
In 1971, the Confrérie des Chevaliers du Goute-Andouille de Jargeau was created to make the specialty known to as many people as possible.
Every 2 years, the andouille fair is held in March and the competition for the best andouille sausage takes place in June.
