Breizh Poellrezh SF - Douarañ Santel
Breizh Poellrezh SF - Douarañ Santel

Now here’s something very different: The fabulous Andouille, a sausage-shaped delicacy that has been described as the caviar of the Bretons.

You can either buy it from your local butcher or hypermarket or make your own as I do, but it’s a long process.

Basic Requirements:

• Three Piglets of varying ages
• A pigsty and a small field for your piglets to devastate!
• A plentiful supply of waste vegetables, ask your neighbours for their vegetable waste!!
• A small wood to provide fuel for the smokery.
• A large shed or small barn to convert into a preparation area/smokery.
• A large 4x4 and an animal trailer, this is a MUST as you need to be able to transport your pig to the slaughterman and get the meat home.
• Helpful, friendly, understanding neighbours, mine are; they want some of the end product!!
• A friendly slaughterman.
• The odd bale of hay.
• A lot of patience

Now here’s something very different: The fabulous Andouille, a sausage-shaped delicacy that has been described as the caviar of the Bretons.

You can either buy it from your local butcher or hypermarket or make your own as I do, but it’s a long process.

Basic Requirements:

• Three Piglets of varying ages
• A pigsty and a small field for your piglets to devastate!
• A plentiful supply of waste vegetables, ask your neighbours for their vegetable waste!!
• A small wood to provide fuel for the smokery.
• A large shed or small barn to convert into a preparation area/smokery.
• A large 4x4 and an animal trailer, this is a MUST as you need to be able to transport your pig to the slaughterman and get the meat home.
• Helpful, friendly, understanding neighbours, mine are; they want some of the end product!!
• A friendly slaughterman.
• The odd bale of hay.
• A lot of patience

Firstly buy yourself a piglet, preferably from your local animal auction. Take it home, feed and nurture it for two years, then take it to your friendly local slaughter-man. He will kill it for you and butcher it to your requirements, giving you a big bag of intestines. That’s the bit you are interested in!!! There is only one part of a pig you cannot eat, its grunt; that is why we Bretons love the pig so much!! Note: You always need three piglets, two being fattened and one being processed; otherwise you do not have a constant supply of Andouille!!

Now the long and delicate task of making your Andouille begins, can take up to two months.

Firstly the intestines need to be salted, rinsed and soaked very carefully to remove the excess salt. Next they need to be turned inside out and degreased thoroughly, followed by cutting them into equal lengths. Now comes the difficult task of inserting one inside the other starting with the smallest. Don’t worry if you don’t succeed at the first attempt, practice makes perfect; you will soon get the hang of it!!

Next, you need to get the smokery going, means you need to have a large quantity of beech, oak or apple wood available, as the smokery needs to run for at least five weeks. Please note: Thorny tress are BANNED!! Providing you have been clearing your “garden” of fallen branches and trees throughout the year, you will not have a problem. Hopefully your neighbours will have brought you their fallen trees and branches to help with your woodpile. Again they want a share of the end

product. Beech is my preference!!

Once the smoking process is complete, you need to cook them in water to which you have added a good quantity of hay for around four to five hours. Having completed the cooking process, you need to leave them to cool, usually about two days. Then they are ready for eating.

Serving suggestions:

Finely sliced with salad or vegetables
With mashed potatoes
Simply with bread and butter (salted of course)

And always with a glass of good red wine.

It should be noted that there is a by-product from the production of Andouille, pig manure for your garden. But please note that if your manure heap gets too hot it will spontaneously set itself on fire and you are left with a big pile of ash.

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