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 porties
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 st bay leaf; 3 st thyme sprig; 1 st onion quartered; 1 st 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.

Een origineel recept van Forkin

Totale tijd: 3 uur 30 min
Porties: 4
Moeilijkheid: Moeilijk

Glutenvrij

Allergeneninformatie: kan sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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 stbay leaf
3 stthyme sprig
1 stonion, quartered
1 stpork casing, large, cleaned

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

Store leftover andouille tightly wrapped in the refrigerator.

Opwarmen

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