Anduyet , or andulet (fr. Andouillette ) - a variety of French sausage, traditional for the old French provinces of Champagne , Picardy , Artois . It is also made in Flanders and Lyon .
| Anduyet | |
|---|---|
| Place of origin | France |
Content
Cooking
The sausage filling (minced meat) consists of thinly sliced thin pork (and sometimes beef or calf) intestines and stomach, well washed, softened and soaked in wine , with pepper and salt. The contents are in the porcine intestine and boil well. The preparation of the anduyette is similar to how the andul sausage is made , however, less salt and spices are used .
Ready Meal
Ready-made sausages do not contain solid pieces and, sliced in "circles", are eaten both in cold and in hot form (fried in a pan or grill), both with a side dish (for example, with fried potatoes ), and without it . Anduyet has a characteristic piquant taste and smell.
The quality of the sausages manufactured and sold in this class is controlled by the Association amicale des amateurs d'andouillettes authentiques. It also evaluates production by reduction AAAAA [1] .
Notes
- ↑ About the abbreviation AAAAA (English)
Links
- Product site andulet (fr.) (Retrieved May 19, 2009)