Olivier Poels 5:40 p.m., July 06, 2022

This charcuterie specialty is present in many regions and comes in different versions: Troyes, Chablis, Lyon, Lorraine... It is perhaps in Troyes that this product was born, much later than you might think, because no mention exists before the 19th century and many legends that run are unverifiable.

Initially, the andouillette is confused with the andouille.

It is made with different elements of pork and veal and sometimes other ingredients.

A 1915 decree defines the content and preparation of andouillette.

Where does its name come from?

"Andouille" comes from the Latin "inductile", which is introduced into the gut.

What is the difference with andouille?

The andouille is bigger, cooked and smoked.

It is eaten cold.

What does 5A mean?

In the 1960s, a non-profit association was born to promote this product and label the best: the Association Amicale des Amateurs d'Andouillette Authentique.

Tip: prick the andouillette with a needle to prevent it from bursting.

The andouillette recipe

Ingredients :

  • 4 chitterlings

  • 4 tbsp.

    c.

    mustard

  • 10 cl of white wine

  • 1 shallot

  • 15 cl of cream

  • 1 C.

    at s.

    chopped parsley

  • Salt pepper

  • Prick the andouillettes with a needle and brown them in a little fat

  • Place them in a dish and spread them with mustard

  • Add the white wine, cream and finely chopped shallot

  • Bake for 20 min at 200°C

  • Add the parsley

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