You should cook it in a mustard and beer (or wine) sauce, and get one from a reputable source near Lyon. Anything else is unacceptable (jk here, do what you want). Still has a singular smell, but better than venison in my opinion. And I wish sewers would smell like that.
Also, the link mentions andouille and not andouillette, which have barely anything in common.
Merci beaucoup. I really did think it was a sausage, hence the frying. I like a lot of strong flavours from other cuisines, strong cheeses, fish sauce, stuff like that. But I just found this eye-watering!
And I swear to god the link used to say andouillette, either that or my brain combined the “andouille et”!
You should cook it in a mustard and beer (or wine) sauce, and get one from a reputable source near Lyon. Anything else is unacceptable (jk here, do what you want). Still has a singular smell, but better than venison in my opinion. And I wish sewers would smell like that.
Also, the link mentions andouille and not andouillette, which have barely anything in common.
Merci beaucoup. I really did think it was a sausage, hence the frying. I like a lot of strong flavours from other cuisines, strong cheeses, fish sauce, stuff like that. But I just found this eye-watering!
And I swear to god the link used to say andouillette, either that or my brain combined the “andouille et”!
Non non, j’ai modifié le lien
Ah merci, je ne deviens pas sénile!