3 ORIGINAL RECIPES TO REDISCOVER ANDOUILLETTE!

53196 Views 4/05/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Recipes of gourmets

With andouillette, all ways of tasting are possible: cold in carpaccio, seared in a frying pan, grilled on the plancha or on the barbecue!

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 SALAD OF YOUNG SHOOTS, APPLE AND ANDOUILLETTE.
Prep 10 mins, cook 5 mins. (4 people)
- 4 Andouillettes from Troyes Royales
- 2 golden apples
- 100g of young shoots
- 100g of croutons
- vinaigrette
- 30g of butter
- salt pepper.

Peel the apples and cut them into cubes. Mix the lettuce, apples, croutons. Cut the sausages into thin slices. Melt the butter in a frying pan, sear the slices on each side. Salt, pepper. Add to salad quickly. Drizzle with vinaigrette.

 PEACH TOASTS AND ANDOUILLETTES
Prep 5 mins, cook 5 mins. (4 people / 12 toasts)
- 2 Andouillettes de Vire AAAAA
- 12 slices of white bread
- 2 peaches
- 30g of butter
- salt pepper.
Cut the peaches into small wedges. Cut the sausages into strips. Melt the butter in a frying pan and start by browning the peach quarters on both sides. Remove from the heat and quickly sear the sausage slices on each side. Toast the bread. Place the peach quarters on the toast, then the slices of sausage. Salt, pepper and taste quickly.

 ANDOUILLETTES, APRICOTS AND FIGS SKEWER
Prep 10 mins, cook 10 mins. (4 people)
- 2 Andouillettes de Vire AAAAA
- 4 apricots
- 4 not too ripe figs
- 30g of butter.
Cut the andouillettes into thick slices (1 cm minimum), pit the apricots, cut the figs in the thickness. Prick the slices of sausage and the fruit on skewers. Melt the butter in a pan or on a griddle. Sear the skewers for 2 minutes on each side. Salt, pepper. Serve immediately.