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andouille

The first written trace around Andouille dates back to the Middle Ages in Jargeau. In 1393, the author of the Paris Menagier revealed his Andouille recipe. From the 19th century, their reputation crossed the limits of their province, rare are then the Parisian cold guards who do not present on their stalls.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

Nutrition
Values per 100 grams

Calories
221 Cal
Lipids
16 G
Cholesterol
135 Mg
Sodium
820 Mg
Potassium
-1 Mg
Carbohydrates
0 G
Protein
18 G
Sugars
0 G
Vitamin B
0 Mg
Vitamin C
0 Mg
Iron
-1 Mg
Magnesium
-1 Mg
Food fibers
0 G
Calcium
-1 Mg

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Index of Ingredients