Androlla
An androlla (Galician pronunciation: [anˈdɾoɟɐ]) is a Galician embutido made from pork. It is similar to the botillo sausages of León.
It is prepared from the "cueras" (the end of a slab of bacon). Cueras are well cleaned, without the skin; rib meat is added with portions of the diaphragm muscles. It is eaten cooked and is often accompanied by "cachelos" (boiled potatoes).
In the regions of León and Zamora, the word "androlla" can refer to any kind of pork sausage.
References
- v
- t
- e
Sausage
- Casings
- List of sausages
- List of sausage dishes
- Sausage making
Salami | |
---|---|
Other |
- Battered
- Bologna
- Botifarra
- Bratwurst
- Braunschweiger
- Brühwurst
- Cervelat
- Chả lụa
- Cumberland
- Falukorv
- Frankfurter Würstchen
- St. Galler Bratwurst
- Gelbwurst
- Hot dog
- Lincolnshire
- Lorne sausage
- Mortadella
- Mortadella Bologna
- Mortadella di Prato
- Mortadella of Campotosto
- Pigs in blankets
- Saveloy
- Vienna
sausage
sausage
- Category
This Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
This sausage-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e