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 servings
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 pcs bay leaf; 3 pcs thyme sprig; 1 pcs onion quartered; 1 pcs 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.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 4
Difficulty: Hard

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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 pcsbay leaf
3 pcsthyme sprig
1 pcsonion, quartered
1 pcspork casing, large, cleaned

Equipment

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

The method

Step by step

1
Thoroughly clean the pork chitterlings and pork stomach, ensuring all impurities are removed, then cut them into thin strips.
About 10 min
Cook’s note: 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.
About 2 min
3
Add the salt, black pepper, allspice, and nutmeg to the bowl and mix well to ensure the meats are evenly seasoned.
About 3 min
Cook’s note: 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.
About 10 min
Cook’s note: 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.
About 2 min
6
Prick the sausage all over with a needle or a sharp skewer to allow air to escape during cooking.
About 1 min
Cook’s note: 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.
About 1 min
9
Add the bay leaves, thyme sprigs, and quartered onion to the pot.
About 1 min
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.
About 3 hr
Cook’s note: 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.
About 5 min
Cook’s note: Allowing it to cool slightly makes it easier to slice neatly.

Keep it good

Storage

Store leftover andouille tightly wrapped in the refrigerator.

Reheating

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