Andouille sausage
Andouille de viande is a speciality of the Correze and Limousin regions, a perfect accompaniment to winter dishes.
Where does the name "andouille" come from?
But what's the idea of naming a delicatessen speciality "andouille"? The name, which may come as a surprise, comes from the Latin inductilia, meaning things intended to be introduced, in this case into the intestine.
What does it consist of?
Made from finely chopped pork meat, fat and spices, andouille meat (a greyish cylinder around twenty centimetres long and 6 to 8 centimetres in diameter) has the particularity of being preserved in brine.
So before cooking, it needs to be washed, or even soaked in cold water for 45 minutes.
How do you eat it?
It is one of the components of an emblematic Correze dish: mique and petit salé. It can also accompany a stew or be served cold, with mustard.
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