Name: Authentic Andouillette à la Française
Prep time: 180 min
Cook time: 45 min
Yield: 6
Cuisine: France
Ingredients: 2 kg pork chitterlings (large intestines); 500 g pork stomach (tripe); 20 g sea salt; 3 g Prague Powder #1 (curing salt); 5 g ground white pepper; 2 g ground nutmeg; 2 g ground coriander; 1 g ground cloves; 150 ml dry white wine (e.g., Riesling or Sauvignon Blanc); 2 meters natural pork casings (32-35mm diameter); 1 liter white vinegar (for cleaning); 2 liters water (for cleaning)

Andouillette 🇫🇷 France

Sausage made from pork intestines

French sausage

Made with

Pork intestines spices wine

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