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Val-d'Ajol andouille

Gastronomy, holidays & weekends guide in the Vosges

Val-d'Ajol andouille - Gastronomy, holidays & weekends guide in the Vosges
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Orange-red in colour with a smooth appearance, the Val-d'Ajol andouille is a mixture of pork spare rib, intestines with aromatic herbs, pork fat, spices and white wine, all inserted into a natural casing and smoked with beech wood. After cooking it for thirty minutes in stock, it is served with potatoes, beans, lentils or a green salad. Val-d'Ajol andouille is also enjoyed as an appetiser, cut into slices.

Every year there is a big andouille fair in Val-d'Ajol on the third Monday in February. There you might meet the brotherhood of Taste-Andouilles and Gandoyaux of Val-d'Ajol, which awards an andouille-themed literary prize every year.

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