Andouillette (French Tripe Sausage)
The Andouillette is a typically French offal sausage made primarily from pig intestine and stomach. Its characteristic, robust flavor and aroma make it a dish for connoisseurs. It is traditionally grilled or fried and served with mustard.
Ingredients(for 1 kg)
Instructions
Cleaning and Blanching
60 minutesThoroughly clean pig intestines and stomach under cold running water, turning them inside out. Blanch three times in fresh salted water for 10 minutes each time, always changing the water. Then refresh in cold water.
Cooking and Seasoning
120 minutesCover the blanched offal with white wine, shallots, thyme, pepper, and salt in a pot and gently simmer over low heat for 2 hours until tender. Remove, allow to cool, and cut into uniform lengthwise strips approximately 1 cm wide.
Stuffing
30 minutesFill the offal strips lengthwise tightly and parallel into prepared large pork intestines (caliber 40 mm) creating a characteristic striped pattern. Tie the ends tightly and shape the sausages evenly.
Poaching and Maturing
30 minutes + 24 hoursPoach the filled sausages in simmering water (not boiling, approx. 80°C) until a core temperature of 75-80°C is reached. Allow to cool and mature in the refrigerator for 24 hours. Heat in butter or on the grill before serving.
Pro Tip
Thoroughly cleaning and repeatedly blanching the offal is crucial to reduce unwanted bitterness. White wine in the cooking stock pleasantly mellows the intense natural flavor.
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