Andouillette

Andouillette is another charcuterie specialty that is the pride of Lyon, although it is also associated with other French regions such as Troyes. In Lyon, the andouillette stands out for its composition and preparation, often served "ficelle" (tied) and accompanied by a spicy sauce.

What is Andouillette Lyonnaise?

Andouillette is a charcuterie made from pork offal, mainly chaudins (large intestines) and sometimes panse (stomach), cut into strips and seasoned. Unlike sausage, andouillette is distinguished by the texture of its casings, which remain visible inside.

The specificity of Lyon andouillette often lies in:

• The composition:It is generally made from pork chowders, without the addition of other meats (such as veal or beef, which can be found in other regions).
• Seasoning: Salt, pepper, and often a touch of white wine or vinegar, which adds a characteristic light acidity.
• The casing:The stuffing is pushed into a natural casing, often pork or veal, giving the andouillette its cylindrical shape.
• Pre-cooking:Andouillettes are often pre-cooked (poached) in a flavored broth before being marketed, which facilitates their final preparation at home or in restaurants.

How to enjoy it:

Lyon andouillette is rarely eaten raw. It is most often:

• Grilled in a pan or on the barbecue: This is the most common method. Cooking should be slow so that the andouillette browns and crisps without burning, and the inside is nice and hot.
• Oven-baked: For gentler, more even cooking.
• Braised: Some chefs braise it in white wine or other liquids to give it a softer texture.

Classic accompaniments

In Lyon, andouillette is often served with simple accompaniments that sublimate its powerful flavor:

• Potatoes:Fried, steamed, in gratin dauphinois or mashed.
• Hot mustard: Indispensable for spicing up the flavor of andouillette. The moutarde de Dijon is a classic choice.
• Sauces: Sometimes found with a cream or white wine sauce, but simplicity is often the order of the day so as not to mask the flavor of the charcuterie.
• Wine: A light red wine from the region, such as a Beaujolais, goes very well with andouillette.