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.
See also
editThis article related to Galicia is a stub. You can help Wikipedia by expanding it. |
This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
This sausage-related article is a stub. You can help Wikipedia by expanding it. |
References
editThis Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it. |
This sausage-related article is a stub. You can help Wikipedia by expanding it. |