Andouillette Sausage Recipe

I love this recipe because it’s a true culinary adventure that connects me to my roots and gives me the chance to embrace the uniqueness of flavors not found in everyday dishes. Preparing these Andouillette sausages is like a ritual, where every step, from marinating to carefully filling the casings, brings a sense of satisfaction and ties us to traditions that shouldn’t be forgotten.

Andouillette Sausage is intriguing to me because it takes simple, rustic flavors and elevates them. You can’t get more traditional than the parts of the pig and the climate of France from which this recipe originates.

But it’s also a combination of the indulgent (so much pork fat!), the simple (no casing required), and the distinctly aromatic (what? did you say layers of thyme and marjoram with a hint of nutmeg?).

Andouillette is what happens when you embrace the local and the traditional, to the point of finding perfection in the very rustic.

Ingredients

Pork Chitterlings:
Abundant in protein and vitamins, yet replete with fat.

Pork Intestines:
A chewy texture with high protein; necessitates meticulous cleaning.

Pork Stomach:
Presents collagen and nutrients; boosts umami flavor.

Dry White Wine:
Imparts acid and depth; tenderizes meat.

Onion:
Sweet and aromatic; gives flavor depth.

Garlic:
Contributes distinct sharpness; is rich in healthy substances like allicin.

Mustard Seeds:
Delivers a clear focus; abundant in free radical scavengers.

Thyme:
Aromatic herb; assists in digestive issues and introduces a sense of earthiness.

Ingredient Quantities

• 2 lb pork chitterlings, thoroughly cleaned and sliced
• 1 lb pork intestines, thoroughly cleaned and sliced
• 1 lb pork stomach, thoroughly cleaned and sliced
• 1/2 lb pork fat, diced
• 1 cup dry white wine
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp mustard seeds
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 tsp thyme, dried
• 1 tsp marjoram, dried
• 1 tsp nutmeg, freshly grated
• Pork casings, thoroughly cleaned

Instructions

1. In a large mixing bowl, combine the chitterlings, intestines, stomach, and diced fat from the pig.

2. To the mixture, add the diced onion, minced garlic, mustard seeds, ground black pepper, salt, thyme, marjoram, and freshly grated nutmeg.

3. Pour the dry white wine onto the mixture and mix thoroughly to ensure all ingredients are well combined.

4. Plastic wrap the bowl and refrigerate the mixture for a minimum of 2 hours. The refrigeration gives the flavors a chance to meld together.

5. At the same time, get the pork casings ready by washing them in cold water and letting them soak in warm water until they’re flexible.

6. When the mixture is well-marinated, clean the pork casings and prepare to fill them with the sausage mixture. Use a sausage stuffer or a funnel. Be careful not to overfill.

7. Form the filled casings into lengths of 8 inches, securing the ends tightly with kitchen twine.

8. Take a big pot and fill it with water. Bring the water to a simmer and gently poach the sausages for 30-40 minutes. Make sure the water does not boil.

9. Take the sausages out of the water and let them cool a bit before putting them in the refrigerator until you’re ready to cook them.

10. To serve, the Andouillette sausage can be grilled or pan-fried. Cook over medium-high heat until the sausage is browned and heated through; then serve hot. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Cutting board
4. Sharp knife
5. Plastic wrap
6. Sausage stuffer or funnel
7. Kitchen twine
8. Large pot
9. Tongs
10. Grill or frying pan

FAQ

• What is Andouillette Sausage?Andouillette is a classic French sausage that has as its primary ingredients the chitterlings, intestines, and stomach of pork. And like all classic versions of this strong, savory sausage, it is still made in France with the animal’s specific offal.
• Can I use other meats instead of pork?Andouillette, in its traditional form, is prepared with pork; however, you might try other meats. Just be aware that your substitutions could change the flavor and authenticity of the dish.
• Why is it important to clean the ingredients thoroughly?Cleaning chitterlings, intestines, stomach, and casings very thoroughly is crucial to making a sausage that is safe to eat and has no off odors or flavors.
• How should I cook Andouillette Sausage?Andouillette is usually prepared either on the grill or in a frying pan. Regardless of method, the objective is to create a sausage that is golden brown on the outside yet thoroughly cooked on the inside.
• What should I pair with Andouillette Sausage?It goes well with mustard, onions, and a dry white wine, as well as with traditional French dishes like pommes frites and a simple green salad.
• Can I prepare the sausage without casings?You can form them into patties or use alternative casing methods, but traditional Andouillette uses pork casings for the authentic texture and experience.
• How can I store homemade Andouillette Sausages?Sausages that are not cooked should be kept in the refrigerator and used within a few days. For storage beyond that, you can freeze them for up to 2 months.

Substitutions and Variations

Pork chitterlings:
You can substitute with half the amount of finely chopped pork shoulder for a slightly less traditional but still flavorful alternative.
Pork intestines:
Beef intestines can be used if they are not available, though they will differ somewhat in texture and flavor.
Dry white wine:
For a non-alcoholic option, you can use chicken stock, although it will change the flavor.
Pork fat:
For a more decadent flavor profile, use duck fat, keeping in mind that it will impart a noticeably different taste.
Onion:
For a more delicate flavor, with a hint of sweetness, try shallots.

Pro Tips

1. Double-check the Cleaning Ensuring the pork chitterlings, intestines, and stomach are thoroughly cleaned is crucial for both flavor and safety. It might be worth giving them another rinse with a vinegar and water solution to further neutralize any odors.

2. Flavor Enhancement Consider adding a splash of vinegar (around a tablespoon) along with the wine to the mixture before marinating. This can enhance the tanginess and help in tenderizing the meats.

3. Optimal Marinating Time While the recipe suggests refrigerating for a minimum of 2 hours, if time allows, marinate the mixture overnight. This will give the spices more time to penetrate the meats, resulting in a deeper flavor.

4. Gentle Casing Handling When handling the pork casings, be gentle to avoid tears. If any breaks occur while stuffing, wrap them with a small piece of spare casing to patch the break as needed.

5. Temperature Control during Poaching Keep a close eye on the simmering water; it’s essential the water doesn’t reach a full boil. A digital thermometer can be helpful to maintain the water at just below boiling (around 180°F or 82°C) to ensure the sausages cook evenly without bursting.