What is an andouillette?
Typically French – no other country produces it – andouillette is undoubtedly the most consensual bistro dish.
It consists of minced and stuffed pork casings (casings), or drawn by hand, or even pulled with a string, according to an old method consisting in binding together by their end the meat cut into strips to pull them through the casing. intended to contain them.
The andouillette de Troyes is the best known and the most widespread. It is made up of two thirds of intestine, one third of belly and stomach, onions, salt, pepper, nutmeg and white wine or champagne depending on the butcher. The chitterlings are cut lengthwise and the andouillette is dressed by hand in a natural casing dress. It is tied at both ends.
There are many recipes: andouillette from Chablis, Clamecy, Beaujolais, Lyonnaise, Burgundy, Lorraine, Cambrai, Jargeau, Rouennaise, Provençale, Périgord, etc.
Andouillettes are always sold pre-cooked. They can be plain or coated in breadcrumbs, jelly or lard.
• The mention “authentic” or “genuine”, followed by a geographical name (andouillette de Troyes), necessarily implies that the andouillette is made in a delimited territory: a city, the neighboring cantons and the department where it is located, a province, a region.
• The AAAAA label (Association Amicale des Amateurs d'Authentic Andouillettes) rewards high-end andouillettes.
Traditionally, andouillette is grilled or eaten pan-fried à la lyonnaise (with onions), mustard, Chablis, or à la vigneronne (with a red wine sauce). They can also be baked, for example in a crust.
It is most often eaten with fries, while with other toppings, it is just as delicious, but much lighter.
Super Grill Andouillette with Provencal Herbs 8x140g
Price
€25.01
Andouillette with string 5A ±220g
Price
€14.82
Andouillette with string 5A ±500g
Price
€36.82
Andouillette from Troyes 5A - 2x200g
Price
€19.26
