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 份
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 个 bay leaf; 3 个 thyme sprig; 1 个 onion quartered; 1 个 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 的原创食谱

总用时: 3小时 30分钟
份量: 4
难度: 较难

无麸质

过敏原信息： 可能含有亚硫酸盐。如有过敏，请务必查看配料包装。

备料

配料

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

厨具

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

做法

分步操作

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

妥善保存

储存

Store leftover andouille tightly wrapped in the refrigerator.

重新加热

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

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