Andouillette
From the one star french chef Patrick Asfaux
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Cooking time :
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The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is made of pig colon and stomach, cured and spiced. Its quality is garantied by the AAAAA, l'Association Amical des Amateurs d'Authentiques Andouillettes (friendly association of real andouillettes connoisseurs).
This andouillette recipe is a traditional recipe from the Lyon region where it is traditionaly made with veal honeycomb and pig stomach.
This andouillette recipe is a traditional recipe from the Lyon region where it is traditionaly made with veal honeycomb and pig stomach.
Andouillette Lyonnaise style for 2 :
- 2 Andouillettes
- 1 large spanish onion
- A nob of butter
- A tablespoon of lard
- 2 tablespoons of white wine vinegar
Progression
Direction
1) Prick your sausage with a fork on all their lenght.
2) In a frying pan melt down the butter add the onion finely sliced. Season well and allow to cook gently. Do not let them take any color.
3) Panfry your sausages until they reach a nice golden color all over. Then add the onions and 3 minutes later the vinegar (some would add a drop of white wine too).
Serve your andouillettes piping hot with a sprinkle of finely chopped flat parsley.
I suggest you serve some nice boulangere potatoe, alongside your andouillettes.
1) Prick your sausage with a fork on all their lenght.
2) In a frying pan melt down the butter add the onion finely sliced. Season well and allow to cook gently. Do not let them take any color.
3) Panfry your sausages until they reach a nice golden color all over. Then add the onions and 3 minutes later the vinegar (some would add a drop of white wine too).
Serve your andouillettes piping hot with a sprinkle of finely chopped flat parsley.
I suggest you serve some nice boulangere potatoe, alongside your andouillettes.
credits photo : andouillettes © alain wacquier
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