Baked andouillette
Nutrition per serving
For baked andouillette (a French tripe sausage), allow 30 to 35 minutes at 180 °C with a shallot, a splash of white wine and a spoonful of mustard: the skin browns, the inside stays tender and the cooking needs no watching.
Cooking time and temperature
| Size | Temperature | Time |
|---|---|---|
| 1 andouillette (120 to 150 g) | 180 °C | 30 to 35 min |
| Andouillette de Troyes, larger | 180 °C | 35 to 40 min |
Andouillette, raw or cooked: what changes
| Per 100 g | Calories | Protein | Carbohydrate | Fat | Water |
|---|---|---|---|---|---|
| Raw andouillette (for cooking) | 225 kcal | 18.8 g | 0.5 g | 16.3 g | 63 g |
| Grilled/pan-fried andouillette | 301 kcal | 24.5 g | 0.54 g | 22.3 g | 48.7 g |
Cooking drives off water: protein and minerals become concentrated in 100 g of cooked food, without the portion actually containing more.
Preparation: 10 min | Cooking: 35 min | Servings: 4 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 320 kcal · 24 g protein · 3 g carbohydrate · 21 g fat
Ingredients
- 500 g andouillettes (4)
- 2 shallots
- 100 ml dry white wine
- 2 tbsp mustard
- 1 tsp thyme
Method
- Preheat the oven to 180 °C.
- Prick the andouillettes lightly with a fork to stop them bursting.
- Place them in a dish on top of the sliced shallots, brush with mustard and sprinkle with thyme.
- Pour the white wine into the bottom of the dish and bake for 30 to 35 minutes, turning them halfway through.
Nutritional highlights
Andouillette is rich in protein, but also in fat: Ciqual gives 16.3 g of fat per 100 g raw. Baking without added fat avoids adding to it, and some of the fat melts into the dish. Serve it with vegetables or lentils rather than chips.
Variations and substitutions
- With wholegrain mustard.
- With cider instead of white wine.
- With cut potatoes around it.
- On a bed of onions.
Storage and making ahead
Keeps for 2 days in the fridge; reheat in the oven rather than the microwave to keep the skin.
💡 Good to know
Do not prick too deeply: a few holes are enough to let the steam escape without draining the andouillette of its juices.
Read more
Discover more high-protein recipes · gluten-free recipes.
The ingredients in this recipe: andouillettes · shallots · white wine · mustard · thyme.
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