Traditional Andouille de Vire
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.
En original oppskrift av Forkin
- Total tid
- 3 t 30 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Vanskelig
Allergeninformasjon: kan inneholde sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
- 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 stk.bay leaf
- 3 stk.thyme sprig
- 1 stk.onion, quartered
- 1 stk.pork casing, large, cleaned
Utstyr
needle · butcher's twine · large bowl · large pot
Fremgangsmåte
Trinn for trinn
- 1
Thoroughly clean the pork chitterlings and pork stomach, ensuring all impurities are removed, then cut them into thin strips.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 2 min
- 3
Add the salt, black pepper, allspice, and nutmeg to the bowl and mix well to ensure the meats are evenly seasoned.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 2 min
- 6
Prick the sausage all over with a needle or a sharp skewer to allow air to escape during cooking.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 1 min
- 9
Add the bay leaves, thyme sprigs, and quartered onion to the pot.
Omtrent 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.
Omtrent 3 t
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: Allowing it to cool slightly makes it easier to slice neatly.
Hold den god
Store leftover andouille tightly wrapped in the refrigerator.
Gently reheat slices in a pan with a little liquid or in the oven until warmed through.
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