Andouillette is a traditional French sausage made up of a natural pork casing stuffed with pork stomach and cauldron (large intestine), onions, spices, all marinated in white wine.
Its pronounced smells are not to everyone’s taste, but it remains one of the classics of French gastronomy, often offered on the menu of brasseries.
In the 1960s, the Association Amicale des Amateurs d’Andouillette Authentique (AAAAA) is born to preserve the quality of French andouillettes. Any butcher can therefore go before a jury made up of professionals from the world of the table, who will decide after blind tasting, whether or not to grant him the precious sesame valid for 2 years: the 5A.
Pure pork, the Andouillette de Troyes is the heir to a tradition of pork butchery dating back to Gallo-Roman times.
How to eat?
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