Parisian Andouillette
Paris — Mother recipe · ar de en es fr it ja pt ru zh
A traditional dish that awakens the senses with its intense flavor and unique texture.
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 400 g of andouillette
- 2 small onions
- 1 garlic clove
- 3 cm of lemon zest
- 6 bay leaves
- Salt and pepper to taste
- Green olives in oil for accompaniment
Method
- Bring water to a boil and gently poach the andouillette for about 5 minutes. This process, known as 'cuisson à la minute', helps eliminate unwanted odors.
- Drain the andouillette and slice it into rounds of about 1 cm thickness.
- In a non-stick pan, sauté the chopped onions and garlic until soft but not browned. Add lemon zest and bay leaves.
- Arrange the slices of andouillette in the pan with the aromatics, add a little water to prevent sticking. Cook over medium-high heat for about 5 minutes or until nicely golden.
- Serve the andouillette hot with a sprinkle of salt and pepper, accompanied by green olives in oil.
The story
Parisian Andouillette is a French culinary specialty dating back to the Middle Ages. Originally consumed by peasants, this sausage made from raw pig intestines has won over sophisticated palates and now symbolizes Parisian cuisine.
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