Traditional Andouillette de Troyes (PGI) Recipe

Ingredients (for 10 andouillettes)

Pork stomach and intestines: 3 kg (fresh, below +4 °C upon receipt)
Pork rind: 1 kg, blanched 5 minutes at 100 °C and rapidly cooled
Dry white wine: 500 ml
Onions: 300 g, finely chopped
Fine salt: 60 g (2% of total meat and offal weight)
Black pepper: 10 g, freshly ground
Natural pork casings: 10 pieces, 30–35 mm caliber (soaked at least 2 hours)

Target weight per piece: 140–160 g
Estimated finished yield: approximately 1.5 kg
Average cooking loss: 8–12%

Essential Technical Parameters

Salting rate: exactly 2% (±0.1%)
Resting time after salting: 2–4 hours at +4 °C
Grinding plate: 5–7 mm
Mixture temperature before stuffing: below +8 °C
Stuffing: natural casing 30–35 mm
Poaching temperature: 75–80 °C
Minimum core temperature: 72 °C
Immediate rapid cooling to +4 °C

Final pH target: 5.8–6.2
Non-fermented product (no directed acidification)

Step-by-Step Method

1. Preparation

Check freshness and temperature of offal (≤ +4 °C).
Sanitize all equipment: cutter, grinder, stuffer, work surfaces.
Rinse casings in lukewarm water and soak for at least 2 hours.

2. Preliminary Preparation

Blanch the tripe for 5–7 minutes in boiling water.
Immediately cool in ice water.
Cut into regular strips before grinding.
Grind using a 5–7 mm plate without overworking.

Add white wine, onions, salt, and pepper.
Mix for 1–2 minutes until evenly distributed, avoiding emulsification.

The texture must remain clearly fibrous and visible when sliced.

3. Stuffing

Stuff into natural pork casings (30–35 mm).
Use moderate pressure to avoid air pockets.
Tie both ends. In traditional production, tying every 12–15 cm is possible.

4. Poaching

Poach in water or a humid oven at 75–80 °C.
Increase temperature gradually to prevent casing rupture.
Average time: 30–40 minutes depending on diameter.
Monitor with a probe until the core reaches at least 72 °C.