These French-style andouillettes are more mildly flavored than Cajun-style andouillettes. Add the sausage and cook until it reaches an internal temperature of 150 degrees. Preparation Steps: 1. exactly like vomit. I bought pig's intestines, cleaning the long, snaking tubes of … Back home, I studied andouillette and attempted to make my own. Andouillette (French pronunciation: ) is a coarse-grained sausage made with pork (or occasionally veal), chitterlings (intestine), pepper, wine, onions, and seasonings. When I make a mustard sauce for andouillette (the sauce is optional, really), I always make it with very good mustard and a stock base instead of cream or milk. Make sure you remove as much silverskin as possible from your meat. These all natural andouillettes have been made from antibiotic & hormone free … The patron, who was also the sole waiter, was rushed off his feet and in very fast French explained the special of the day to us, which was andouillette, with salad and chips. Cut the meat and fat into 1 to 2 inch chunks and toss with the salt, Instacure, dry milk, garlic, cayenne, paprika, clove, allspice, thyme and powdered mustard. Andouille sausage is a smoked meat typically prepared from seasoned pork and fat. Cajun andouille sausage, one of the two main andouille varieties, is a common ingredient in Louisiana Cajun specialty dishes such as gumbo and jambalaya. Stash in the fridge until ready to use. When I cut open these andouillettes, what gushed out looked (and smelled!) I gave up and ordered something else. Andouillettes are traditional French pork tripe sausages seasoned with mustard and spices. The next day, set up a smoker to about 180 degrees. When done, immediately transfer it to an ice bath, and let it cool completely. I tried to eat them but couldn't get past a couple of bites. With the tip of a knife, poke in 3 or 4 places the andouillettes. You'll love this Andouille Sausage recipe. Reply PhilD Jul 15, 2015 10:32 PM Robin - they do vary in quality. But if you aim to only eat the best they can be very good. It was milky, nutty, sweet, savoury, delicate and powerful. Didn't I make this process look really easy? Melt the butter in a skillet, and brown the andouillettes … Sometimes people make a gratin of Andouilette here in Lyon, but I personally think it's simply perfect just plain fried up and served with frites and plenty of mustard or a mustard sauce. Andouillette is traditionally served with white wine and shallots, accompanied by fried potatoes, fries or mashed potatoes. Tripe, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture.True andouillette will be an oblong tube. Andouille is more commonly thought of as a New Orleans specialty, and is very similar to another kind of French sausage called Andouillette. Almost done. 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