This speciality of Guemene (a town located in the historical Brittany region that once encompassed the Loire Atlantique department) is different from the other recipes. The Breton pork sausage is indeed made of the typical “chaudins”, the large intestines of the pig which are rolled up the ones on the others. 20 to 25 guts are required for one andouille! That is why the Andouille de Guémené is recognizable when sliced, thanks to its concentric circles. The Breton andouille is finally wrapped in beef casing, smoked and then dried (up to nine months sometimes) before being cooked slowly in stock flavoured with hay. Such recipe has made the Andouille de Guemene one of the tastiest dishes of Brittany!
You may think you already know the taste of the Guémené andouille sausage, given that it can be found in supermarkets all over France, but the real thing only comes from Guémené-sur-Scorff, a small town with as much character as its sausage has. It’s a safe bet that until now you have tasted what’s called “Guémené-style” sausage, with its concentric circles when it is cut.
Crêpes with andouille © CRTB
In order to reach the level of quality offered by our producers, you need real know-how, a respect for tradition and weeks and weeks of work!
Several very precise steps are necessary for the manufacture of a really tasty product. They are, in order:
- The salting and sorting of ingredients (principally tripe)
- The assembly (thorough emptying and degreasing of the tripe)
- Traditional smoking, using only beech wood
- Drying for several weeks
After all these steps have been carried out in full respect of an ancestral tradition, the true Andouille de Guémené can finally be tasted.
It is best served cold in very thin slices, or hot in thicker slices, accompanied by mashed potatoes. Also, it combines very well with a buckwheat crepes. In a cake, or a savoury biscuit, only your imagination is the limit in its use!
Every year, at the end of August in Guémené-sur-Scorff, a whole day is dedicated to celebrating this great star of local gastronomy!
The Breton andouille is finally wrapped in beef casing, smoked and then dried (up to nine months sometimes) before being cooked slowly in stock flavoured with hay. Such recipe has made the Andouille de Guemene one of the tastiest dishes of Brittany!