Andouille galette recipe.
This charcuterie specialty made from the digestive tract of the pig is most often eaten as an aperitif.
She would have been born in the Middle Ages, in Jargeau in the Loiret.
From the 18th century, many variations and recipes of andouille appeared and became regional specialties: Troyes, Vire, Cambray, Guémené...
Andouille galette recipe Ingredients :
- 1 sausage
- 4 buckwheat pancakes
- 1 onion
- 120 gr of grated cheese
- 4 eggs
- Salt pepper
- Chive
1. Cut the sausage into rounds.
2. Slice the onion and cook for ten minutes over low heat in a little fat.
3. Make patties with the onion compote, the cheese, the andouille slices and the egg, peppering generously.
4. Add the chopped chives at the last moment.
