Andouillette(Pork intestine Sausage) Recipe – French Special
Andouillette is a quintessential French sausage renowned for its bold flavors and unique preparation. Made primarily from pork intestines, this sausage is seasoned with a blend of herbs and spices, then simmered to achieve a tender and flavorful profile. While its distinctive aroma may be an acquired taste, andouillette holds a special place in French gastronomy, particularly in regions like Champagne and Troyes.
- Prep Time20 min
- Cook Time15 min
- Perform Time1 hr
- Total Time1 hr 35 min
For the Sausage:
- 1 kg (2.2 lbs) pork intestines (you can use a mix of chitterlings, stomach, and/or other offals)
- 500 g (1.1 lbs) pork shoulder, finely ground
- 200 g (7 oz) pork fatback, finely ground
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- Sausage casings (hog casings or synthetic casings)
For Cooking:
- 1-2 tablespoons vegetable oil
- 1 cup white wine or water
- Fresh thyme (optional, for garnish)
Clean the Intestines:
Rinse the pork intestines thoroughly under cold water.
Soak them in a mixture of cold water and vinegar for about 30 minutes to an hour.
Rinse again, and then gently scrub them with a brush. You may need to repeat this process a few times until the intestines are clean.
Prepare the Filling:
In a large bowl, combine the finely ground pork shoulder and pork fatback.
Add the finely chopped onion, minced garlic, dried thyme, oregano, black pepper, salt, and Dijon mustard.
Gradually mix in the white wine, making sure the mixture is well combined and slightly moist.
Stuff the Casings:
Rinse the sausage casings in cold water and soak them in water for at least 30 minutes if using natural casings.
Attach the casing to a sausage stuffer or a large piping bag with a wide nozzle.
Stuff the casings with the sausage mixture, being careful not to overstuff. Twist the sausages at regular intervals to form links.
Tie off the ends of the casings with kitchen twine.
Chill the Sausages:
Place the stuffed sausages on a rack or a tray and refrigerate them for at least 1 hour to help them set.
Pan-Fry:
Heat the vegetable oil in a large skillet over medium heat.
Add the sausages and cook, turning occasionally, until they are browned on all sides and cooked through (about 15-20 minutes).
Braised:
Heat oil in a large pan or Dutch oven over medium heat.
Brown the sausages on all sides, then remove them from the pan.
Add 1 cup of white wine or water to the pan, scraping up any browned bits from the bottom.
Return the sausages to the pan, cover, and simmer on low heat for about 20-30 minutes, or until cooked through.
Grill (Optional):
Preheat your grill to medium heat.
Grill the sausages, turning occasionally, until they are cooked through and have a nice char (about 15-20 minutes).
Serving:
Slice the andouillette and serve hot.
Garnish with fresh thyme if desired.
Andouillette is often enjoyed with mustard, pickles, or a tangy sauce. It pairs well with crusty bread or a side of roasted vegetables.
Recipe Notes:
Preparation: Thoroughly clean the pork intestines to ensure the sausage’s quality and taste.
Seasoning: Adjust the blend of herbs and spices to suit personal preferences, keeping in mind traditional combinations.
Cooking: Simmer the sausages gently to allow the flavors to meld and the texture to develop.
Serving Suggestions: Pair with mustard, crusty bread, and a glass of white wine for an authentic French experience.
Storage: Refrigerate any leftovers promptly and consume within a few days to maintain freshness.
