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.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Hard
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
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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