The manufacture of this clamecynoise andouillette is quite similar to that of the Lyonnaise andouillette.
Grilled in a pan, on the grill or on the barbecue, this andouillette can also be baked in the oven, drizzled with white wine with chopped shallots, or mustarded and wrapped in...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.