just say no

Posted on | July 1, 2010 | 4 Comments

crikey.
maurice bought some andouillette de troyes at the supermarket and cooked them up last night, while i made a russian salad* to go with.
they smelled….odd….while cooking.
but i sat down with plenty of mustard and i ate one.
i wasn’t thrilled, there was a weird flavour i couldn’t quite put my finger on.
maurice ate three of them and i could smell that odd note all night seeping out of his skin.
in retrospect, it smelt like kidneys cooking and if there is thing i cannot abide…it is kidneys.

so, i have just googled andouilllette and now i want to throw up.
The traditional Troyes andouillette is made out from quality pork products – large intestines and stomachs – attentively selected. The original recipe dates back to the Middle Ages according to the Champagne legends.

The delightful – and distinctive! – taste of the andouillette results from cutting the chitterlings lenghtwise first, and seasoning these thin stripes with onions, herbs, salt and black pepper.

The next step is to wrap the mixture with pork bowels and slowly cook these typical French sausages in a court-bouillon stock for 5 hours.

According to the Champagne Ardenne porkbutchers – or charcutiers – this meticulous recette gives the andouillette de Troyes its sharp taste and delicate texture.

pig’s guts. and bowels.
i am sorry….it was all a bit too local and authentic for me.
sometimes you just have to put your foot down and stay in your comfort zone.

* well we always called it a russian salad, but i am unsure how russian it is.
basically….tinned mixed vegetables dressed with mayonnaise.
i found some beautiful looking mixed vegetables in a glass jar at the supermarket and thought ahaaa, that is an easy thing to prepare in a kitchen that doesn’t belong to me.
i added some chickpeas, some fresh garlic, some chopped tomatoes and i wish now that i’d just eaten that and left the andouillette well alone.

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hi, i'm patti flynn

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