Norman Andouille de Vire is a pork speciality from Lower Normandy that may delight all meat eaters! The andouille de Vire is indeed a typical chitterling sausage based on chaudins (pork big intestines).
Once washed, the pig intestines are cut in thin strips, salted and marinated in brine for several days. After being dried and smoked – traditionally over a beech wood fire – for almost 3 weeks (during which the andouille gets its authentic taste and colour), the sausages are wrapped with a skein and cooked in water or court bouillon stock for 3 to 6 hours.
The Andouille is usually eaten chilled in slices, like you would eat some salami. But it can also be quickly fried in slices, to strengthen its spicy taste.
How to eat?
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