Andouillette is a French sausage that is traditionally made with pork and intestines. It has a distinctive flavor and aroma, and is often served grilled or pan-fried with a side of potatoes or vegetables. Here’s a recipe for making Andouillette at home:
- 1 lb pork intestines
- 1 lb ground pork shoulder
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup white wine
- 2 tbsp Dijon mustard
- 1 tbsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Rinse the pork intestines thoroughly under running water, then soak them in cold water for 30 minutes.
- In a large mixing bowl, combine the ground pork, chopped onion, minced garlic, breadcrumbs, white wine, Dijon mustard, dried thyme, salt, and black pepper. Mix well to combine.
- Drain the pork intestines and pat them dry with a paper towel.
- Stuff the sausage mixture into the pork intestines, making sure to pack it tightly and twist the ends of the sausages to seal them.
- Preheat a grill or a grill pan over medium-high heat. Grill the Andouillette for 10-12 minutes, turning occasionally, until they are browned on all sides and cooked through.
- Serve the Andouillette hot, garnished with fresh herbs or a dollop of Dijon mustard, if desired.