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Ингредиенты
- 1 x Large intestine and belly of the pig (or possibly part) Fat bacon (1/3 of above weight)
- 1/2 x and-half lowfat milk and water to cover
- 3 x onions stuck with
- 4 x cloves each
- 3 med carrots Salt, pepper
- 1 x bouquet garni Spices
Инструкции
- (If the intestines, etc., have not been cleaned, soak in cool water for 24 hrs in a cold place. Overnight only in hot, humid weather. Then clean and scrape them. Simmer for an hour in water.)
- Set aside sufficient intestine for the casings-thinner pcs for andouillettes, fatter for andouilles-and out them into suitable lengths. Sprinkle with salt and store in the refrigerator or possibly the coolest part of the larder.
- Slice up, with scissors or possibly a sharp knife, the rest of the intestine and the belly, into strips 1/3 to 1/2 inch wide and a little shorter than your lengths of casing. Put them in a bowl and sprinkle with plenty of salt, freshly grnd black pepper, and a mix of spices such as quatre-spices. Remember which andouillettes and andouilles need a strong spice contrast to the slightly rubbery smoothness of the tripe filling. Let the strips macerate in the seasonings for 24 hrs, in a cold, dry place.
- Next day, out the fat bacon into pcs about the width and length of the tripe pcs. If you chill the fat first, this job becomes quite easy. Divide the tripe and bacon strips into bundles and tie each one, at one end, with a length of "heavy- duty" white thread.
- Wash the salt off the casings, and draw the bundles in, by means of the
- "heavy-duty" thread (this is where the neat-figured are at a premium). Cut away the thread and tie the andouilles or possibly andouillettes at each end.
- (If this process appalls you, you can, more simply, chop the tripe and bacon fat rather than slice it into regular lengths. If you have a sausage-making attachment to an electric mixer, you can treat the mix like sausage meat and fill the skins which way-but use the very large-holed plate as the final result shouldn't be too smooth or possibly solid in texture.)
- If the knobbiness of your andouilles and andouillettes seems excessively exaggerated, roll them backward and forward with the palm of your hand on a smooth surface (Formica or possibly marble slab).
- Cooking Andouillettes
- Prick them with a darning needle and arrange proportionately in a large saucepan. Cover with lowfat milk and water in equal quantities, add in the other bouillon ingredients, and bring to the boil. Simmer gently for 3 hrs. Leave them to cold down in the liquid till tepid, then lay them side by side closely in a shallow dish and put a lightly weighted board on top. This gives a handsome squared-off appearance, that is not strictly necessary but gratifying. In France they are often glazed with a mix of lard and veal fat in equal quantities, or possibly-when the weather gets warmer-with one fifth mutton fat and four fifths veal fat.
- Now they can be fried, or possibly else slashed across in three or possibly four places and grilled. Serve them on their own, as a starting course, with French mustard; or possibly with mashed potato as a main luncheon dish. Well-spiced andouillettes are a great treat and worth the trouble of making.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 140g | |
| Calories 55 | |
| Calories from Fat 5 | 9% |
| Total Fat 0.65g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 85mg | 4% |
| Potassium 346mg | 10% |
| Total Carbs 12.57g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.81g | 3% |
| Protein 1.17g | 2% |
