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Andouillettes of Nancy
From With a saucepan over the sea, 1902
Serves 6
A famous sausage from Nancy.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
462Calories
51 gProtein
17 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein51 g
Carbohydrates17 g
Fiber2.8 g
Sugars8.3 g
Total Fat20 g
Saturated Fat7.7 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol176 mg
Sodium552 mg
Potassium1309 mg
Calcium98 mg
Iron2.6 mg
Magnesium78 mg
Phosphorus574 mg
Zinc7 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C32 mg
Vitamin A177 mcg
Vitamin E0.8 mg
Vitamin K25 mcg
Vitamin B61.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)18 mg
Folate68 mcg
Choline51 mg
Caffeine0.9 mg
Water468 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 36. The excerpt below is the record exactly as published.
ANDOUILLETTES OF NANCY. Nancy, St. Menehould, Aries, and Lyons are as famous for their sausages as Frankfurt and Brunswick and Bologna. But the French prepa- rations are much daintier than those of Italy and Germany. Take 2 pounds of veal and one of fresh pork. Cook the latter two hours in salted water, and chop both very fine, with 2 onions, 3 truffles, and 4 mushrooms, adding parsley, salt, and pepper. Mix well and press into sausage skins, — which can be bought from a butcher, — tie them at intervals of 2 inches and boil them for an hour lOI With a Saucepan over the Sea in I quart of consomme flavored with 2 carrots, 2 turnips, and ^ of a cabbage
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