Andouillette Recipe

After an hour remove from water and cut into 3 pieces then place the narrow end of sausage stuffer into casing.

Andouillette recipe. It is made of pig colon and stomach cured and spiced. Andouillette au chablis recipe ingredients for 4 servings. The most popular andouillette recipe consists in cooking them with the locally produced vouvray wine and chopped mushrooms a great example of the hearty french country food.

The typical centre recipe for the andouillette sausage accounts for the food and gastronomy traditions of the so called gargantua s cradle touraine province. Place wide end against faucet and run cold water through casing to remove any salt. 4 andouillettes chitterlings sausages 2 tablespoons saindoux or butter 3 oz 80 g shallots 1 cup 250 ml chablis white wine 1 tablespoon dijon mustard salt and pepper.

Mix with the pork then cover and leave in the fridge for 24 to 48 hours. 2 3 cooking apples peeled and cored and cut in thick rings. An eat your books index lists the main ingredients and does not include store cupboard ingredients salt pepper oil flour etc unless called for in significant quantity.

Salt and pepper to taste. The andouillette is spicy sausage from the troyes region just 150 km southeast of paris in the champagne region. With the tip of a knife poke in 3 or 4 places the andouillettes.

Using a mortar and pestle grind the onion and garlic to a paste with the spices thyme and salt. 1 pint white wine. A couple of hours before you plan to mince the meat spread it out on a baking tray in an even layer and place in the freezer to firm up.

The next step is to wrap the mixture with pork bowels and slowly cook these typical french sausages in a court bouillon stock for 5 hours. Casings are packaged with lots of salt. 4 andouillettes or 2 3 pork sausages per person.