Andouillettes Braisées Au Vouvray
(Sausages Braised in White Wine)
A tasty and welcoming Andouillettes sausage recipe for those days when you want something quick and easy, yet different and good enough to please everyone!
Andouillettes are tripe sausages which are very popular around Northern France, Troyes, Lyon, Orleans and Tours.
You have probably heard the word tripe before, but do you know what it means. You might want to sit down and hold your nose! It is a cows second stomach, or any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives.
It was a food developed when people did not want to waste any part of an animal.
They can either be served hot or cold and have a somewhat acquired taste, some people love them and some don't like the smell.
The texture is somewhat rougher than most sausages, as the content is coarsely cut.
They are often boiled, barbecued or grilled.
Here is a glimpse of what they look like inside.
How To Serve This Sausage Recipe?
The sausage is often served with vegetables in a mustard or red wine sauce.
It is best served with either dry white wine, brut champagne or Pinot noir.
In this sausage recipe we are cooking them in white wine and baking them in the oven.
The recipe is for 4 people so you can adjust if you need more. The traditional sausages are really big so you would need less.
You can use other good quality pork sausages, buy as many as you need for your requirements.