Andouillette

I have now ordered some andouillettes and some of that de-veined foie gras Tom mentioned.

For the latter, I'm thinking a terrine of foie gras, smoked eel and apple (which I think I had when I went to the Fat Duck in the 1990s).

But, we've got to page two of talking about andouillettes, and nobody has yet mentioned the best wine matches.

Obviously, one thinks immediately of the brettiest Beaucastel;), but, I'm thinking oaked Chardonnay, or maybe Chenin?
Well-aged Morgon.
 
Delivery from Frenchclick
2 brands of andouillettes (1 5A, 1 not)
Morteau sausage
Boudins noirs
Rougie foie gras d'oie
Deveined duck foie grasPXL_20211210_122536096.jpg

Until Tom mentioned it, I didn't know you could buy deveined foie gras: that's one job I don't mind paying a bit extra for someone else to do. That's gone in the freezer to be made into a terrine nearer Christmas, potentially as a starter before a selection of Aktar at Home curries on Christmas Day.
 
Deveined foie gras is not difficult to find but is nearly always frozen. Mine was exceptionally good though I'm not entirely convinced by your menu placement!!
I look forward to your review of the andouillettes.
 
Delivery from Frenchclick
2 brands of andouillettes (1 5A, 1 not)
Morteau sausage
Boudins noirs
Rougie foie gras d'oie
Deveined duck foie grasView attachment 22421

Until Tom mentioned it, I didn't know you could buy deveined foie gras: that's one job I don't mind paying a bit extra for someone else to do. That's gone in the freezer to be made into a terrine nearer Christmas, potentially as a starter before a selection of Aktar at Home curries on Christmas Day.
They sell the ones on the right in our local corner shop!
 
I look forward to your review of the andouillettes.

First one tonight was the Nos Régions one that Russell can get in his corner shop.

This was very mild in terms of smell and taste of excrement. Occluded pig dung one might say. ;) I've had more farmyardy southern Rhônes. That may or may not be disappointing depending on your preferences and expectations. That's not too say there isn't touch of ripeness: you know what you're eating.
I'm guessing it's a factory-made product, but I'd happily buy again.

Browned in a pan, then popped in the oven for 15 minutes (as the cooking instructions on the pack said cook for 20 minutes), and then served on toast with salad, roast onions and Wasabi Co's wasabi mustard.PXL_20211212_175716651.jpgPXL_20211212_182535157.jpg
 
Onto the second pack tonight (the one marked 5A).

This is a real step up in quality, though not honkiness. This looks much less industrial, with a looser texture, and a greater variety of largely unidentifiable tubes and god knows what in it. Although barely shitty-whiffy at all, it tastes really good - nicely seasoned, and much more tender than the Nos Regions one above. Really enjoyed this one, and very pleased it comes in a pack of four (the good, but nowhere near as good, Nos Regions one is a pack of two). Will likely get some more in the new year.


PXL_20211215_190225206.jpg

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Onto the second pack tonight (the one marked 5A).

This is a real step up in quality, though not honkiness. This looks much less industrial, with a looser texture, and a greater variety of largely unidentifiable tubes and god knows what in it. Although barely shitty-whiffy at all, it tastes really good - nicely seasoned, and much more tender than the Nos Regions one above. Really enjoyed this one, and very pleased it comes in a pack of four (the good, but nowhere near as good, Nos Regions one is a pack of two). Will likely get some more in the new year.


View attachment 22525

View attachment 22526
Have two packets arriving tomorrow. Can’t wait to continue the experiment!)
 
For the forum's budding maîtres charcutiers, I have just discovered this in Jacques Pépin's seminal La Technique.
I guess Chinese supermarkets probably have chitterlings in the highly likely event that your butcher laughs at you when you ask for some?

Damn. It's posted them in reverse order, and for some reason isnt' making it easy to reorder them. Read the technique from the bottom up.
PXL_20211222_124659622.jpgPXL_20211222_124645376.jpgPXL_20211222_124639981.jpg
 
I cooked a morteau years ago when in the Rhone at this time of year, serving it to my then-fiancee's father (since deceased), who trained as a chef at Pic. I served it with Puy lentils, and no words were said that combination's detriment - which meant approval. I think you're safe with the lentils - though I love what Andrew's done. Incidentally, did you pair this with Alsace white - I ask only because I could see that working (whereas with Puy lentils, I think red is called for)?
 
At Easter we went to Ardèche via Troyes for an overnight stop. The andouillettes in Troyes were served as a gratin with Chaource, and were a lot stronger than those in Ardèche. Very different. Those in Ardèche are inside less chopped and much cleaner tasting. I prefer them.
 
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