Main Course

Traditional Andouille de Vire

Name: Traditional Andouille de Vire
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 μερίδες
Cuisine: french
Ingredients: 1.000 g pork chitterlings cleaned and cut into strips; 200 g pork stomach cleaned and cut into strips; 100 g pork fatback cut into small cubes; 15 g salt; 3 g black pepper freshly ground; 1 g allspice ground; 0,5 g nutmeg ground; 250 ml white wine dry; 500 ml water; 2 τεμ. bay leaf; 3 τεμ. thyme sprig; 1 τεμ. onion quartered; 1 τεμ. pork casing large, cleaned

This recipe recreates the classic French Andouille de Vire, a coarse-grained sausage made from pork offal, typically chitterlings. It features a robust, savory flavor with a slight smokiness, characteristic of its Norman origins. Serve warm with potatoes or a simple green salad.

Πρωτότυπη συνταγή από Forkin

Συνολικός χρόνος: 3 ώ. 30 λ.
Μερίδες: 4
Δυσκολία: Δύσκολη

Χωρίς γλουτένη

Πληροφορίες αλλεργιογόνων: μπορεί να περιέχει θειώδη. Ελέγχετε πάντα τη συσκευασία των υλικών αν έχετε αλλεργία.

Προετοιμασία

Υλικά

1.000 gpork chitterlings, cleaned and cut into strips
200 gpork stomach, cleaned and cut into strips
100 gpork fatback, cut into small cubes
15 gsalt
3 gblack pepper, freshly ground
1 gallspice, ground
0,5 gnutmeg, ground
250 mlwhite wine, dry
500 mlwater
2 τεμ.bay leaf
3 τεμ.thyme sprig
1 τεμ.onion, quartered
1 τεμ.pork casing, large, cleaned

Εξοπλισμός

needle · butcher's twine · large bowl · large pot

Η μέθοδος

Βήμα προς βήμα

1
Thoroughly clean the pork chitterlings and pork stomach, ensuring all impurities are removed, then cut them into thin strips.
Περίπου 10 λ.
Σημείωση του μάγειρα: Cleaning offal is crucial for good flavor; soak in salted water and rinse several times if needed.
2
In a large bowl, combine the prepared chitterlings, pork stomach, and pork fatback.
Περίπου 2 λ.
3
Add the salt, black pepper, allspice, and nutmeg to the bowl and mix well to ensure the meats are evenly seasoned.
Περίπου 3 λ.
Σημείωση του μάγειρα: Use your hands for thorough mixing.
4
Carefully stuff the seasoned mixture into the large pork casing, packing it firmly but not excessively to avoid bursting during cooking.
Περίπου 10 λ.
Σημείωση του μάγειρα: If you don't have a sausage stuffer, use a funnel or a piping bag with a wide nozzle.
5
Tie off both ends of the casing securely with butcher's twine, forming a large sausage.
Περίπου 2 λ.
6
Prick the sausage all over with a needle or a sharp skewer to allow air to escape during cooking.
Περίπου 1 λ.
Σημείωση του μάγειρα: This prevents the casing from bursting.
7
Place the prepared andouille into a large pot or Dutch oven.
8
Pour in the white wine and water, ensuring the andouille is fully submerged; add more water if necessary.
Περίπου 1 λ.
9
Add the bay leaves, thyme sprigs, and quartered onion to the pot.
Περίπου 1 λ.
10
Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and cook for at least 3 hours.
Περίπου 3 ώ.
Σημείωση του μάγειρα: The key is a very gentle simmer; do not boil vigorously.
11
After cooking, remove the andouille from the pot and let it cool slightly before slicing and serving.
Περίπου 5 λ.
Σημείωση του μάγειρα: Allowing it to cool slightly makes it easier to slice neatly.

Διατηρήστε το σωστά

Αποθήκευση

Store leftover andouille tightly wrapped in the refrigerator.

Ξαναζέσταμα

Gently reheat slices in a pan with a little liquid or in the oven until warmed through.