This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
Andouille de Guémené
Brittany’s smoked chitterling sausage
Andouilles are smoked tripe based sausages made in several regions of France (Brittany, Cambrai, Revin etc). Like andouillette, they are an acquired taste, but slightly less in your face.
The most famous, Andouille de Guémené, is one of the few sausages with a father: it was invented in Guémené-sur-Scorff in 1931 by Joseph Quidu, whose descendants still produce it in the village using only local chaudens (chitterlings) and salt.
The intestine and stomach are prepared over various stages—first salting, then smoking over beech wood, drying for weeks, then cooking in a bouillon flavoured with hay.
Andouille is also slang for stupid but not in a really mean way.
Text © Dana Facaros
Image by Pwagenblast