Andouillette de Troyes

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.