French
Andouillette
“Robust flavors arise from the slow braising of pork offal, a symphony of rustic notes with a hint of mustard heat.”
Pork Intestine
Pork Stomach
Onion
White Wine
Mustard
Black PepperHard4 hours
Where it comes from
Deeply rooted in the bistros of Lyon, andouillette embodies the city's love for hearty fare, a tradition dating back to when offal was prized for its flavor and economy.
On the Palate
What goes into it
Proteins
Herbs & Spices
Sauces & Condiments
How it's made
- 1
Clean and prepare pork intestine and stomach, ensuring thorough rinsing.
- 2
Dice onions and shallots, sautéing them gently until translucent.
- 3
Combine pork offal with sautéed onions, seasoning with salt, pepper, and white wine.
- 4
Stuff the mixture into casings, forming sausage links.
- 5
Slowly braise the sausages in a mixture of white wine and mustard until tender.
- 6
Grill or pan-fry before serving, to achieve a crispy exterior.
