Andouille de Vire

Method

1. 1 Turn the pig intestines inside out and scrub them thoroughly with salt several times, rinsing until the water is clear and there is no longer any odor.
2. 2 Marinate with coarse salt, pepper, and thyme for 24 hours in the refrigerator.
3. 3 Cut the intestine into long strips and then thread the bundle of strips onto a large section of intestine lengthwise — the cross-section must show the rings of strips arranged lengthwise for it to be a genuine andouille Vire.
4. 4 Tie both ends tightly, then smoke at a temperature below 25 degrees Celsius for 5 hours.
5. 5 Boil in 80-degree water with apple cider, red onion, and bay leaves for 2 hours and 30 minutes, serve cold with mustard.