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Horeca 4 Véritables Andouillettes de Troyes Dressées Main AAAAA ~800g

Chaudins et estomacs de porc-oignons-sel-poivre-épices-conservateur : sel nitrité


(CHAR) Horeca 4 Véritables Andouillettes de Troyes AAAAA ~800g
Chaudins and stomachs of pork-onion-salt-pepper-spice-conservative: salt nitrite


Horeca 4 Véritables Andouillettes de Troyes Dressées Main AAAAA ~800g
Andouillette is a coarse-grained smoked tripe sausage made with pork, chitterlings, pepper,wine, onions, and seasonings. The texture is somewhat rougher than sausages, as the content is roughly cut. Primarily pan-fried, it can also be barbecued or grilled. It goes very well with a variety of mustards.


     

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Product ingredients are provided for information purposes only. We have taken great care in preparing the ingredients and description and believe it is accurate; it may not be and is not a substitute for your reading the product packaging and label prior to use. Product ingredients are subject to change at any time. If you require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. French Click Limited is unable to accept liability for any incorrect information. Where this description contains a link to another party's website for further information on the product, please note that French Click has no control over the contents of that website or the accuracy of the provided information. Please contact us if you require more information.

Comments

1. Helene Han on 09/11/2013 said:

Try these cooked in the oven at about 150°C (Gas mark 4-5) for 30mn in a closed pan (preferably a cast iron pot), without anything else added. They will be crispy outside and meltingly tender inside. My father cooks them in the oven too but in an open dish with shallots and white wine, and adds cream at the end. It's very nice like that too but I prefer the simpler, purer version. Either way, do try the andouillettes, they are truly delicious. Be warned, though, they do not taste like sausage, they are stronger but at the same time very mellow and succulent.

(7 people found this comment helpful, 0 did not)

2. Anthony Hudson on 02/06/2020 said:

I now have a dozen of these in my freezer and dry fry them slowly in a shallow pan - I have today invited a friend, so will be cooking two, and am going to use Helen Han's oven method (09/11/13) ...

(1 people found this comment helpful, 0 did not)

3. Alan Ip on 30/11/2018 said:

Absolutely delicious! I cook them in an airfryer at 160C for about 10 minutes, turning twice. They come out nice and crispy and don't split. I love them!

(1 people found this comment helpful, 0 did not)

4. De rosa Catherine on 24/05/2018 said:

Sono buonissime..frenchclick grazie di esistere

(1 people found this comment helpful, 0 did not)

5. Thomas Lloyd on 26/06/2024 said:

I ordered these after a long time or wanting to try them! I have had andouille de guemene many times and love it but have heard these are good also. I fried in butter for 25 mins and then served with a mustard sauce.. incredible. If you like offal etc then these are for you. Flavours of white pepper and spices, along with pork crackling and bacon mixed with a healthy dose of offal. Lovely and also so pleased I can source these in the UK!

(0 people found this comment helpful, 0 did not)