Adrio
Adrio ( French Atriau ) is a popular Swiss boiled sausage . However, the Adrio is not filled into an intestinal skin , but rather wrapped in a pig net (net of the pork belly fur ). The filling consists of finely ground sausage meat made from pork or veal (or a mixture of both) and originally diced pork or veal liver .
Ingredients and preparation
Even if the name Adrio was originally derived from liver , today it is mostly prepared without liver. Other innards are also uncommon today. After the Swiss Food Manual (SLMB) 1999 Adrio consists of muscle meat from veal and pork, bacon , veal skopf or rinds and pork net. So even a so-called veal adrio always contains a high proportion of “pork parts ”, mainly bacon and the typical net. As spices for the sausage meat u. a. Garlic, onions, salt, pepper, thyme and parsley are used.
The Adrio is prepared in different ways. In addition to the original braising and stewing , it can also be fried or grilled be. The pieces are rarely larger than 500 grams and are served in slices about five to eight millimeters thick. As an alternative, there are mini-Adrios in the portion size of around 150 to 250 grams. You can buy Adrios ready-made from the butcher or prepare it yourself from sausage meat .
Term and other designations
The word "Adrio" comes from the French where atriau or hâtereau 'roasted pork liver' means from Old French hâte 'spit' and this from Latin hasta 'Spiess'. In addition to the Germanized and Italian-sounding name “Adrio”, the French spelling Atriau or the plural Atriaux (in France itself Attriau, plural Atriaux / Attriaux ) can also be found - even on German-language menus . The common plural of Adrio in German is Adrios .
Outside Switzerland, the Adrio can often be found as a crépinette . However, the is Crépinette instead of (French in pigs network crépine ) sometimes in a thin dough ( crepe wrapped).
Sometimes, when the French translation of Adrio (n.) Atterau cited (m.): In the French Burgundy that very similar to Attereaux (plural of Attereau ) actually as a regional specialty still genuine pig liver with minced meat cooked, they are in an earthenware Roasting pans placed close together and cooked in the oven and later eaten cold. In all of France, however, the Autteraux is known as a very varied skewer , both actually still equipped with pieces of liver and other tender innards or with bacon , tongue , fish , crabs or other seafood . Also as vegetarian dishes, for example with mushrooms and vegetables , sometimes breaded (à l'anglaise) . And last but not least, there are also popular sweet attereaux, for example made from fruit in the batter, which are enjoyed fresh and warm.
Individual evidence
- ^ Association Fribourgeoise des Paysannes (ed.): Cuisine & Traditions in the Friborg region. Editions Fragnière, Freiburg (Switzerland) 1996, p. 133 ( limited preview in Google Book Search ).