What is the best way to defrost?

Cold water thawing (fast) For fast thawing, we recommend to use the cold water method. Ensure that the food is in a sealed plastic bag or waterproof packaging to prevent water from entering. Then simply submerge the food completely in cold water for few minutes. If food quantity is important simply change the water or keep the water flow to maintain the temperature. Be sure to cook the food immediately after thawing using this method to prevent bacterial growth. Refrigerator thawing (safe) Place the frozen food in a leak-proof container or sealed plastic bag and put it in the refrigerator. Allow sufficient time for the food to thaw completely, which can take several hours to overnight, depending on the size and thickness of the food item. Remember to always follow specific instructions on food packaging for the recommended thawing methods, as certain foods may have specific requirements.

It’s frozen, how will it be packed?

All product are handpicked from stock held in our refrigerated warehouse and carefully packed in an insulated box filled with dry ice. This allows us to maintain your frozen items in good condition for up to 48 hours for transit.

LAUBRY Andouillette Dijonnaise (bag of 4 pcs +/-450g)

LAUBRY Andouillette Dijonnaise (bag of 4 pcs +/-450g)

$22.00

Andouillette is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings. Tripe,, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture. True andouillette will be an oblong tube.

– All Natural: no artificial ingredients, minimally processed
– Fully Cooked
– Gluten Free

8 in stock

SKU: MEA0020 Category: 🥩 DELICATESSEN

Description

Andouillettes can be served either hot or cold, with the former much more common. As with all lower intestine sausages, andouillettes are to some extent an acquired taste. Their smell may offend people unaccustomed to the dish. The texture is somewhat rougher than most sausages, as the content is coarsely cut. Primarily pan-fried (sometimes breaded), it can also be boiled, barbecued or grilled. The sausage is often served with vegetables (primarily onions) in a mustard or red wine sauce.

Ingredients:
Pork Chitterlings, Pork Stomach, Pork, Onions, Red Wine, Vinegar, Salt, Vegetable Broth (Water, Carrots, Onions, Salt, Thyme, Rosemary, Bay Leaves. Mustard (Water, Mustard Seeds, Vinegar, Salt, Citric Acid, Sulphur Dioxide), Parsley, Gelatin, Garlic, Pepper, Spices (Coriander, Caraway, Allspice). Herbes de Provence (Basil, Thyme, Fennel, Lavender), Nutmeg. Encased in Natural Pork Casing.

Serving:
Andouillette can be served either cold or hot: fried, boiled, barbecued or grilled.