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    pjgh's Avatar
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    Andouillette Sausage?

    Primal Fuel
    ... a pal of mine has been abroad again. He always brings me back something interesting from the local cuisine. This time he's been to France and came back with Andouillette Sausage.

    ANDOUILLETTE! Not Andouille.

    The difference?

    Wiki: "Andouillette sausage is very different from the American andouille sausage, which is largely a mild to spicy garlic-flavored sausage. It is closer to French andouille, but is never smoked. Tripe, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture.

    True andouillette will be an oblong tube. If made with the small intestine, it is a plump sausage generally about 25 mm in diameter but often it is much larger, possibly 7-10 cm in diameter, and stronger in scent when the colon is used. The spicier, Cajun version of andouille is used as an ingredient for various Cajun foods such as soups, stews and meat dishes.

    There are a number of French versions of andouille produced that generally provide a spicy, smoky, rich, earthy flavor, which may also have a slightly sweet taste. Andouille sausages are commonly found in many countries. By contrast, true andouillette is rarely seen outside France. All have a strong, distinctive odor related to their intestinal origins and components. Although sometimes repellant to the uninitiated, this aspect of andouillette is prized by its devotees."

    So, pig intestine sausages. Yummy!

    My question, though ... how should I serve it? I'll be pan-frying it, perhaps on a cast iron griddle pan and just rolling it along.

    What should I serve it with? My gut instinct (get it) is onion boosted sauerkraut with lots of black pepper.

    Google is poisoned with Andouille for inspiration, Andouillette being almost impossible to find.

    Does anyone have any suggestions?

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    badgergirl's Avatar
    badgergirl is online now Senior Member
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    I'd go with a simple garlic and butter-infused mash of (white) potatoes or your root vegetable (snip, swede) of choice.
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    I'm not much for veg (unles she's REALLY cute.. j/k, sort of).... I'd be happy with just the sausage...

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    Quote Originally Posted by badgergirl View Post
    I'd go with a simple garlic and butter-infused mash of (white) potatoes or your root vegetable (snip, swede) of choice.
    I grew up in France so I can help a little:

    the real andouillette is mainly made of pig stomach and strips of guts from the pig called "chaudin".
    You can visualize these parts in the following picture (in French but self-explanatory):

    anatomie_du_porc.jpg

    There are other ingredients depending on the region it is made. You will have onions, spices, sometimes fat. But it is a rather low fat item, mostly protein and water. Note that some variants do contain something called "chapelure" which is nothing but fine bread crumbing ... so be careful if your are very sensitive to gluten. It can also contain gelatin or lard.

    Another thing to keep in mind is that the meat / gut pieces are sometimes pre-cooked in milk (most of the time in water though).

    As to how to eat it, the best way is either fried or grilled, with mustard, shallots and white wine.
    You can of course have it cold if you like but fried is to my mind the best way to enjoy it

    Have fun!

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    I will, James. Thank you.

    I'm really honing in on getting the best from this. From the ingredients and my rough translation, it's stomach (tripe?) and intestines, with little else. As a northern Brit, I'm no stranger to tripe. This, will be an good experience, I'm sure.

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    pjgh's Avatar
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    Oof! Well, I won't say never again, but I will say ... not for a long time will not be too long.

    First impressions ...

    The smell. Yes, like a pissoir, a public toilet. Pungent bowel scent which is not altogether off-putting, but certainly not enticing. That is part of the character of the sausage and so I'm going to go with it.

    Let's slice bit off and give it a go ...





    Not too bad. Initially, Fatty, pungent ... definitely pungent. I thought it might be better cooked, but in retrospect, I think I preferred it cold.

    I caramelised an onion and met it with a good helping of sauerkraut and mustard; English, naturally, not that 'orrible French stuff. The sausage is bad enough - let's give it some class!

    I fried off the sausage and then put nice rings on it in the grill pan.

    I also succumbed to French ways and served it with a small portion of fries: potato fries cooked in goose fat. Yes, potatoes, as paleo eaters we are getting the idea that potatoes might not be a bad thing every so often.



    I got through the first one, skin and all. The second one, I simply cut open and ate the insides ... almost finished it, too, leaving maybe a teaspoon of innards and the skin.



    It does take over all your senses - I can smell that smell with everything, taste that taste with everything, but it's again, not absolutely revolting; more a reminder (and not a gentle one at that!) of what I've just eaten. Apparently this will stay with me for the day.

    It's not up there with Hákarl (Icelandic putrified shark), but it's not far behind. I could eat it again, quite happily, but much less next time and as a little taste in a much larger dish, perhaps cold ... with an egg salad.

    I guess I've earned my AAAAA badge ... Association Amicale des Amateurs d'Andouillette Authentique, roughly: Amicable Association of Admirers of Authentic Andouillette.

    Until next time, I'll be happy to admire from afar ...

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