andouille de Nancy



  • feminine Equal parts of calf mesentery and belly pork cut in 20-cm-long strips, treated with salt, pepper and spice or marinated in wine and herbs, drained, seasoned, possibly mixed with chopped onions and mushrooms sweated in lard, moistened with Madeira or white wine, stuffed into beef runners and tied. Cooked by pricking and simmering in water with aromatic vegetables and a bouquet garni, then left to cool in the cooking liquor.