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Andouillette gratin!

visibility34070 Views comment0 comments person Posted By: Emmanuel Poulet-Harmel list In: Blog of gourmets
Andouillette gratin!
It does not always seduce, but this recipe for sausage gratin has reconciled more than one with this dish!
By Julien Bouvier, based in Lyon and Paris, the Julien Bouvier photography studio has specialized in the culinary arts for more than 20 years.
? Ingredients :
- 6 pieces of sausage
- 50g of butter
- 3/4 shallot
- 1L of veal stock
- 75cl of dry white wine
- 3 tablespoons strong mustard
- 40cl fresh cream
- breadcrumbs
- salt pepper
1️⃣ Sauce preparation
Finely chop the shallots and cook them in the butter, without colouring.
2️⃣ Sauce preparation
Add the veal stock, white wine and mustard.
3️⃣ Sauce preparation
Reduce over low heat for about half an hour (the white wine must be cooked) At the end of the reduction, add the cream.
4️⃣ Preparation of the gratin
Slice the andouillettes into rounds and remove the skin.
Crumble them (separate the pieces). Cover with sauce, sprinkle with breadcrumbs.
5️⃣ Cooking the gratin and tasting
Bake in a moderate oven (200°) for about ten minutes.
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