Andouille de Guémené, softer, more mellow
The Andouille de Guémené, sweeter, more mellow, like that of Vire, with a more assertive character, was formerly eaten hot with mashed potatoes.
Thick slices of a good centimeter quickly sautéed in the pan with a few onions, deglazed with a pommel on holidays and the potatoes mashed with a fork.
With a bowl of cider, we left the table refreshed.
From now on, it is especially appreciated cold in thin slices for snacks, aperitifs or pancakes in buckwheat pancakes.
In any case, follow the advice of the Rivalan-Quidu to distinguish the true from the false: "The bigger it is, the less good it is"!
