Name: Andouillette A Coarse-Grained Sausage
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 2 pounds pork intestines, thoroughly cleaned; 1 pound pork belly, diced; 1 pound pork shoulder, diced; 1 large onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons Dijon mustard; 1 cup dry white wine; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried thyme; Natural sausage casings

Andouillette A Coarse-Grained Sausage

Andouillette is a traditional French sausage made with pork intestines, known for its strong flavor and distinctive aroma. It’s a savory delight for the adventurous palate.

Nutrition

Calories: 420cal

Carbohydrate: 2g

Protein: 28g

Fat: 33g

Cholesterol: 105mg

Sodium: 820mg

Difficulty Level: easy

45 min Prep

1 hr 30 min Cook

2 hr 15 min Total

4 Servings

Ingredients

2 pounds pork intestines, thoroughly cleaned
1 pound pork belly, diced
1 pound pork shoulder, diced
1 large onion, finely chopped
2 cloves garlic, minced
2 tablespoons Dijon mustard
1 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
Natural sausage casings

Instructions

Thoroughly rinse the pork intestines under cold running water. Soak them in a bowl of cold water with a couple of tablespoons of vinegar for 30 minutes to eliminate any strong odors. Rinse again and set aside.
In a large bowl, combine the diced pork belly, pork shoulder, chopped onion, and minced garlic. Stir in the Dijon mustard, white wine, salt, black pepper, cayenne pepper, and thyme. Mix thoroughly until all ingredients are evenly distributed.
Using a food processor, pulse the mixture a few times to achieve a coarse grind. Be careful not to overprocess the ingredients; you want a chunky texture.
Fill the sausage casings with the pork mixture using a sausage stuffer or a funnel. Stuff the mixture firmly but avoid overstuffing to prevent bursting during cooking. Twist the casings at regular intervals to form sausages of equal size.
Bake the sausages in the preheated oven for about 1 hour and 30 minutes, turning them halfway through the cooking time to ensure even browning and to promote a crispy skin.
Preheat your oven to 350°F (175°C).
Place the sausages on a baking sheet lined with parchment paper. Make small punctures with a toothpick to allow steam to escape during cooking. This prevents the sausages from bursting.
Once cooked, remove from oven and let the sausages rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a juicier Andouillette.
Serve warm with a side of Dijon mustard or a light salad. Enjoy your homemade Andouillette!