Photograph of the finished Andouillette de Troyes

France · Xúc xích lòng heo Andouillette de Troyes

Andouillette de Troyes

4 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork intestines Pork intestines 1.6 kg
  • Photograph of Sausage casings Sausage casings 8 segments
  • Photograph of White wine White wine 600 ml
  • Photograph of Onion Onion 2
  • Photograph of Dijon mustard Dijon mustard 100 g
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Salt Salt 40 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Potato Potato 1 kg
  • Photograph of Unsalted butter Unsalted butter 120 g

Method

  1. 1 Wash the pig intestines thoroughly with salt and vinegar, then soak them in cold water for 12 hours, changing the water three times.
  2. 2 Cut the intestines into long strips and marinate them with white wine, onion, thyme, salt, and pepper for 4 hours.
  3. 3 Stuff the sausage casing with strips of casing arranged lengthwise, so that the cross-section has the characteristic fibrous texture of Troyes.
  4. 4 Boil the sausages in wine broth at 85 degrees Celsius for 3 hours; the casings will crack when the water boils vigorously.
  5. 5 Let the sausages cool completely in the boiling water before removing them; this will prevent them from shrinking.
  6. 6 Score the sausage diagonally, brush with mustard, then bake at 200 degrees for 20 minutes and serve with pan-fried potatoes in butter.

With an appliance

  • Air fryer 4 hr 50 min

    Replace step 6: spray oil on the sausages, place in a 215-degree hot air oven for 13 minutes and flip after 7 minutes; smaller batches sear the casing faster than an oven, if the oven is too small, divide into two batches.

Start cooking