Andouille de Guémené
A traditional French sausage made from chitterlings, famous in Brittany.
Nutrition
Calories: 400cal
Carbohydrate: 2g
Protein: 18g
Fat: 35g
Cholesterol: 90mg
Sodium: 800mg
Difficulty Level: easy
30 min Prep
1 hr 30 min Cook
2 hr Total
4 Servings
Ingredients
- 2 pounds pork chitterlings, cleaned
- 1 pound pork belly, diced
- 4 garlic cloves, minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground allspice
- 1/4 cup white wine
- Sausage casings
Instructions
- Rinse the pork chitterlings thoroughly under cold running water. Ensure they are clean of any debris and unpleasant aromas.
- In a large bowl, combine the cleaned chitterlings, diced pork belly, minced garlic, salt, black pepper, thyme, marjoram, allspice, and white wine. Mix well until all ingredients are evenly distributed.
- Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Soak the sausage casings in warm water for about 30 minutes. Rinse them thoroughly inside and out. This helps to soften and clean them.
- Using a sausage stuffer or pastry bag, carefully stuff the meat mixture into the casings. Do not overfill; leave some space for expansion.
- Once all casings are filled, twist them at regular intervals to form links. Use kitchen twine to secure the ends if necessary.
- Preheat the oven to 300°F (150°C). Lay the sausages in a single layer on a baking sheet.
- Bake the sausages in the preheated oven for about 1 hour and 30 minutes, turning halfway through the cooking time to ensure even browning.
- Remove the sausages from the oven and allow them to cool slightly before serving. Slice them into rounds and serve warm.