Andouille de Guémené
Photo: Wikimedia Commons · Public domain

History

The sausage comes from Guémené-sur-Scorff in Morbihan, where the technique of threading successive lengths of pork intestine one inside another produces the target-ring cross-section that distinguishes it from the coarser, chopped andouille de Vire in Normandy. It is salted, slowly smoked over beech or oak for weeks, then poached, and it is eaten cold in thin slices or warmed through. In Rennes it belongs to the crêperie repertoire more than the charcuterie board: the galette andouille, usually with apple or onion compote and sometimes melted cheese, is a standard on almost every menu in the city and one of the strongest-flavoured things on it.

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Common allergens: Gluten, Dairy, Sulphites

Make it at home

Yield 4Hands-on 25 minTotal 40 minDifficulty Easy

Ingredients

  • 4 buckwheat galettes
  • 200g andouille de Guémené, sliced 3mm thick
  • 2 dessert apples, peeled and diced
  • 1 onion, thinly sliced
  • 40g salted butter
  • 1 tbsp cider vinegar
  • 1 tsp caster sugar
  • 100g grated Emmental
  • Black pepper

Method

  1. Melt half the butter and cook the onion slowly for 15 minutes until collapsed and sweet, adding the sugar and vinegar for the last five.
  2. In a second pan, cook the apple in the remaining butter for five minutes until softened but still holding its shape.
  3. Warm the andouille slices briefly in a dry pan, 30 seconds a side. They should be hot, not crisped.
  4. Lay a galette in a hot buttered pan, scatter over the cheese and let it melt.
  5. Add the onion, apple and andouille slices across the centre and grind over black pepper.
  6. Fold the four sides in and serve immediately with dry cider.

Tip from the editors. Andouille de Guémené is already cooked and smoked. Frying it hard makes it rubbery; all it needs is to be brought up to temperature.

Where to eat andouille de guémené

Andouille de Guémené in Rennes

Bretone ★ 4.4

€€ CrêperieColombier

Bretone serves buckwheat galettes in the mosaic-tiled former home of the Odorico family in Rennes, a Fooding-listed crêperie with a pastel rooftop patio.

OrderThe grilled Guémené andouille galette with caramelised onions

Directions

La Gavotte ★ 4.1

€€ CrêperieSaint-Georges

La Gavotte holds the crêperie corner of Rue Saint-Georges in Rennes, open seven days with an andouille, apple and camembert galette as its calling card.

OrderThe Guémené andouille galette with apples, camembert and mustard ice cream

Directions Book

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