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 porsiyon
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 adet bay leaf; 3 adet thyme sprig; 1 adet onion quartered; 1 adet 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 30 dk.
Porsiyon: 4
Zorluk: Zor

Glütensiz

Alerjen bilgisi: sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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 adetbay leaf
3 adetthyme sprig
1 adetonion, quartered
1 adetpork casing, large, cleaned

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftover andouille tightly wrapped in the refrigerator.

Yeniden ısıtma

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