Description Andouillette with old mustard seeds is the interpretation of Troyes andouillette made by butcher and charcutier Arnaud Daval. Made exclusively from Xavier Ménigoz's Haute-Saône farm pork, it will appeal to fans of this classic of bistro gastronomy.
Cooking In a frying pan, brown the andouillettes all over, turning them often, and let them cook over low heat for about 15 minutes.
Ingredients Chaudin, stomach, pork belly, salt, pepper, mustard, spices and herbs.
DLC 21 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.