Andouille

Andouille

What it is

The Guémené version is built from concentric layers of pig's intestine threaded one inside another, so a slice shows perfect rings like a tree trunk. Vire makes a chopped version instead, and the two camps have never reconciled.

In the kitchen

It is eaten cold and thinly sliced, as a starter. Andouillette is a different and much stronger thing — do not confuse them.

Goes with

Mustard Cider vinegar Apple T65 bread flour Salted butter Cornichon Onion Black pepper

Also used with

Filé powder Perry vinegar Calvados

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