Andouille de Revin : Less known to the public than others chitterlings French but very original, andouille from Revin (French town located in the Ardennes department, in the Grand Est region, at the entrance to the Pointe de Givet.), has the appearance of a beige cylinder revealing when cut a pink color.
This sausage, about twenty centimeters long and about seven centimeters in diameter, is characterized by beautiful parts de ham in the middle, circled with strips of chitterlings (intestines), savory, pepper and seasoned with spices. The whole, shaped by hand "à la string », is coated with a gut natural, then cooked in a court bouillon flavored for at least five hours (below 80°C). After a refroidissement progressive in the drippings, the sausage will be preserved au frais.
This sausage is eaten in entry, Cold et trench. Hot, she plays the role of flat main, accompanied by a garnish de vegetables (split peas, beans...).
History of the andouille de Revin: “Ancestor” of the andouillette, the andouille draws its origins from the Middle Ages.
Revin's andouille, also known as "andouille skinny to the meat », was of all the parties in the 1900s. After an eclipse in the post-war period, it emerged from oblivion thanks to rare passionate craftsmen who reclaimed the traditional. The technique requires a lot of patience.