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


  1. Rinse the pork intestines thoroughly under running water, then soak them in cold water for 30 minutes.
  2. 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.
  3. Drain the pork intestines and pat them dry with a paper towel.
  4. Stuff the sausage mixture into the pork intestines, making sure to pack it tightly and twist the ends of the sausages to seal them.
  5. 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.
  6. Serve the Andouillette hot, garnished with fresh herbs or a dollop of Dijon mustard, if desired.