Andouille of meat
Meat andouille is a Corrèze or even Limousin specialty which accompanies winter dishes.
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Where does the name “andouille” come from?
But what's the idea of naming a charcuterie specialty "andouille"? This name which may surprise comes from Latin inductile which means things intended to be introduced, in this case into the gut.
What is it made of?
Made from finely chopped pork flesh and fat and spices, andouille meat (a grayish cylinder about twenty centimeters long and 6 to 8 centimeters in diameter), has the particularity of being preserved in brine.
Before cooking, it is therefore necessary to wash it, or even leave it to soak in cold water for 45 minutes.
How to consume it?
It is one of the components of an emblematic Corrèze dish: the mic and the petit salé. It can also accompany a stew or be served cold, with mustard.
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