Group · Meat
Andouille de Guéméné
Andouille de Guéméné is a Breton andouille (a smoked tripe sausage) made from chitterlings nested inside one another rather than cut into strips. Its slice shows characteristic concentric rings, the signature of this hand assembly.
In terms of nutrition facts: 234 kcal per 100 g, with 18 g of fat and 18 g of protein. The Ciqual table publishes neither its salt content nor its minerals for this entry: those fields are left empty on the page rather than estimated.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 234 kcal |
| Kilojoules | 972 kJ |
| Protein | 18 g |
| Fat | 18 g |
Tips
It is eaten warm or cold, in thin slices. Like andouille de Vire, it is already cooked: you only need to warm it gently. A 50 g plate provides 117 kcal.
18 g of protein for 18 g of fat. A balanced ratio for a smoked charcuterie product, very close to that of andouille de Vire.
Smoking involves salting. Its content is not published for this entry, but smoked andouilles are around 2 g per 100 g. Do not add salt to what goes with it (see salt).
It counts towards the charcuterie guideline. 150 g a week, across all products, according to the Programme National Nutrition Santé (PNNS, the French national nutrition programme).
It is traditionally served with mashed potato or buckwheat pancakes. Reheat it in a frying pan for a few seconds per side, no more: if overheated, it hardens.