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 porții
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 buc. bay leaf; 3 buc. thyme sprig; 1 buc. onion quartered; 1 buc. 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.

O rețetă originală de Forkin

Durată totală: 3 ore 30 min.
Porții: 4
Dificultate: Dificilă

Fără gluten

Informații despre alergeni: poate conține sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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 buc.bay leaf
3 buc.thyme sprig
1 buc.onion, quartered
1 buc.pork casing, large, cleaned

Ustensile

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

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

Store leftover andouille tightly wrapped in the refrigerator.

Reîncălzire

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