Andouillette crumble

Andouillette crumble

Ingredients for 4 persons

- 4 chitterlings

- 100 g flour

- 100 g butter + a walnut for the ramekins

- Breadcrumbs

- Salt and pepper

- Cider vinegar

Preparation: more than 20 minutes

Cooking: 20 minutes

Preparation :

- Butter 4 ramekins.

- Remove the skin from the andouillettes, put the meat in a bowl, add a little cider vinegar, pepper and mix.

- Garnish the ramekins with meat.

- In a bowl, mix 100 g of flour with a pinch of salt, pepper and 100 g of soft butter, until the dough is sandy.

- Cover the meat with a little dough.

- Sprinkle with breadcrumbs and a few shavings of butter.

- Place in the oven until the pastry is golden brown.

Good tasting !