Andouillette de Troyes
Photo: Schellack at English Wikipedia · CC BY 3.0

History

The first written trace of the andouillette de Troyes dates from 1560, when royal troops tried to retake Troyes from the Catholic League. Early recipes used chopped veal; by 1855 it was made from calf's mesentery and udder in casings macerated in vinegar and cooked in stock and white wine, and since 1864 Troyes andouillettes have been made from pork only. At the end of the 1960s the Association amicale des amateurs d'andouillette authentique began awarding its AAAAA diploma after blind tastings.

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Common allergens: Mustard, Sulphites

Make it at home

Yield Serves 4Hands-on 15 minTotal 30 minDifficulty Easy

Ingredients

  • 4 andouillettes de Troyes, bought from a charcutier
  • 2 shallots, finely chopped
  • 20g butter
  • 150ml dry white wine or champagne
  • 2 tbsp wholegrain mustard
  • 100ml crème fraîche

Method

  1. Prick each andouillette lightly and brown it slowly in the butter in a frying pan for about 15 minutes, turning, until crisp outside and hot through.
  2. Lift them out, soften the shallots in the pan, then pour in the wine and let it bubble for 2 minutes.
  3. Stir in the mustard and crème fraîche and simmer until the sauce coats a spoon.
  4. Serve the andouillettes with the sauce and chips or sautéed potatoes.

Tip from the editors. Look for the AAAAA mark from the andouillette tasting association on the label; cook it gently or the casing splits.

Where to eat andouillette de troyes

Andouillette de Troyes in Reims

Brasserie du Boulingrin ★ 4.2

€€ BrasserieBoulingrinUntil Orders until 23:00, Monday to Saturday

Brasserie du Boulingrin in Reims serves dinner until 23:00 from Monday to Saturday, with seafood platters, andouillette and gratin in an Art Deco room.

TrySeafood platters, andouillette

TipClosed on Sunday; the evening service runs from 18:30 to 23:00, so a late table after a cellar visit or a show is possible.

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