Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served.
Where there is a story behind a dish's creation and
that story may aid the diner's enjoyment then that will also be included. Bon appétit!
Andouillette sausages are part of France’s culinary
but do you want to
try them? from Behind the French Menu by Bryan Newman
sausage served with a mustard sauce.
Picture by courtesy
of Rob Brooks-Bilson.
Andouillettes may not be the most popular
sausage in France, though they are up there in the top five, with andouillettes
certainly being the most talked about sausages in France.
There are those who love andouillettes
and those who hate them, and French men and women have arguments as well as
lifelong disputes over the best andouillettes.For the locals I would put andouillettes down as a comfort food;
however, for the visitor I would call them an acquired taste. American friends
have compared andouillettes to different types of USA Cajun chitlins, also
courtesy of Sylvain Mayeur,
with the permission
of this manufacturer of canned andouillettes:
The andouillette is strong tasting, and
can also be a strong smelling sausage, and as a popular, traditional, sausage it will be on menus where other French comfort
foods are offered.I tried andouillettes
with a strong mustard sauce and I found
thatthere are other French sausages I
are traditionally served hot, grilled, with fried potatoes, apples and red
cabbage, however as you may see below there are many other options:
Andouillette AAAAA Grillée Sauce Moutarde – Grilled andouillette AAAAA sausages served
with a mustard sauce.
Andouillette à la Lyonnaise –
Andouillette sausages prepared in the manner of the City of Lyon.There andouillette sausages are served with
fried échalotes, shallots, or onions, cooked in white wine and butter.
An andouillette and
of C. Webb
The AAAAAseen on many menu offerings for andouillette sausages is not the French
for a sigh of contentment after having eaten an incredible sausage. The letters
AAAAA on the menu indicates andouillettes
that have been made by a member of the Association Amicale des Amateurs
d'Andouillette Authentiques, the Friendly Association of the Lovers of
Authentic Andouillette sausages, AAAAA for short. This is a sausage
manufacturer’s association, dedicated to preserving the traditional
andouillette sausages, and making them more popular; members of this association
label their andouillette sausages AAAAA.Restaurants will make a note on their menu when the andouillettes they serve
are entitled to the label. Despite the obvious self-aggrandizement shown here
the French consumer long ago accepted AAAAA on these sausages as a sign of
L'Andouillette AAAAA Grillée à la Crème de
Camembert – Andouillette AAAAA sausages grilled and
served with a cream of Camembert cheese sauce.
Gratin d'Andouillette AAAAA à la Moutarde de
Meaux et Mesclun de Salade - AAAAA andouillette sausages, browned under the
grill and served with the unique mustard from the town of Meaux, alongside a
mixed green salad. Meaux is better known for its Brie cheese, but the town’s
unique mustard is also highly rated.
Andouillettes for the visitor are
sometimes confused with another sausage, the andouille. At first glance there
would seem to be many similarities, as they are both made with pork and or veal
tripe and intestines; some are made with a mixture of both meats, but there the
difference ends.Andouilles are smoked
and milder, the herbs and spices used differ, and andouillettes have a stronger
bite. There are no fixed sizes for andouillettes as every sausage manufacturer
chooses their own; the size relates to the various internal parts used.