Photograph of the finished Andouille de Vire

France · Dồi lòng hun khói Andouille de Vire

Andouille de Vire

3 hr Hands-on time + 24 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork intestines Pork intestines 2.2 lb
  • Photograph of Coarse salt Coarse salt 1.4 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Thyme Thyme 0.3 oz
  • Photograph of Cider Cider 1 ⅓ cups
  • Photograph of Dijon mustard Dijon mustard 1.4 oz

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.
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