L'andouille de Guémené, ne pièce maitresse de la charcuterie française.
It should be noted from the outset that this is a recipe and not a source because it has no protected designation.
The heart of the andouille will be made using large pig intestines, the cauldrons, cut into strips, then threaded on top of each other to form an andouille.
The final layer consists of a beef bladder. Smoked over beech wood then dried for a few weeks, sometimes up to 9 months, the andouille sausage is pricked to drain the fat before being cooked in simmering water for 3 to 4 hours.
The bigger it is, the less good it is…. according to the local saying, a weight of around 600 g would be optimal.
It is up to gourmets not to confuse it with Guéméné-style andouille sausages, which are sometimes far from tradition.
With only 220 calories per 100g, it provides as much protein as meat, i.e. 18g per 100g.
Typical Guéménaise recipe, the andouille is served with mashed potatoes accompanied by a knob of salted butter placed on top of the mashed potatoes.
