Olivier Poels 5:40 p.m., April 04, 2022
This charcuterie specialty made from the digestive tract of the pig is most often eaten as an aperitif.
She would have been born in the Middle Ages, in Jargeau in the Loiret.
From the 18th century, many variations and recipes of andouille appeared and were to become regional specialties: Troyes, Vire, Cambray, Guémené...
In theory, the andouille consists of the entire "belly" of the pig, namely the intestines and the tripe.
Most andouille sausages are smoked and are 25 to 30 cm long.
Depending on the recipes, other parts of the pork, condiments, wine, spirits, spices will be added.
Andouille galette recipe
Ingredients :
1 sausage
4 buckwheat pancakes
1 onion
120 g of grated cheese
4 eggs
Salt pepper
Chive
Cut the sausage into rounds
Slice the onion and cook for ten minutes over low heat in a little fat
Make pancakes with the onion compote, the cheese, the andouille slices and the egg, peppering generously
Add the chopped chives at the last moment