Chitterlings with morels

Chitterlings with morels

Ingredients for 4 persons :

- 4 chitterlings

- 30 g of butter

- 2 tbsp. oil soup

- 3 shallots

- 1 sachet of dehydrated morels (or if the season is right, fresh morels)

- 1 glass of dry white wine

- 1 pot of fresh cream of 10 cl

- 1 C. mustard

Preparation: more than 20 minutes

Cooking: 30 minutes

Preparation :

- Prick the sausages in a few places to prevent them from bursting during cooking.

- Brown them in the pan in the butter-oil mixture.

- When they have taken color on all sides, add the finely chopped shallots to the pan.

- Let this mince melt and brown over very low heat.

- During this time, put the dehydrated morels in a little lukewarm water where they will be left for the time necessary for them to regain shape.

- When the contents of the pan are golden brown, moisten with the white wine and carefully scrape the bottom of the pan with a spatula to loosen all the cooking juices.

- Then add the rehydrated morels and simmer for about twenty minutes.

- Season generously with salt and pepper.

- At the end of cooking, add the cream: boil it for 4 to 5 minutes then, off the heat, add the mustard when the sauce stops boiling.

In the hot serving dish, coat the andouillettes with the sauce and serve immediately with a lamb's lettuce salad.

Good tasting !