Guémené andouille, the real thing, made in Guémené!
Ah, Guémené andouille, the real thing, made in Guémené… a real delight, a treat. But then fried in a thick slice, it's... how can I put it... Hey, it's like a savory version of kouign amann!
Pan-fried andouille served on mashed potatoes is a classic that we are going to lighten up a little by adding zucchini to the potatoes.
This thickly sliced pan-fried andouille is like supple and tender meat. It's smoky, the flavor is assertive but also offers a little nutty taste.
Yes, really, like a savory counterpoint to kouign-amann!
The recipe for roasted Andouille de Guémené, mashed potatoes, zucchini and mushrooms.
Ingredients for 4 persons : - 700g new potatoes
- 1 medium zucchini
- 200g button mushrooms
- 12 slices andouille de Guémené (thickness 1 cm)
- A little butter
- A little garlic
Instructions :
Boil the potatoes.
Cut the zucchini and cook them covered in a little water.
Chop the mushrooms and cook them in the butter. Add garlic powder.
Mash the potatoes roughly with a fork, add the zucchini, mash again, then add the mushrooms and mix gently.
Fry the andouille slices for 5 minutes on each side.
Serve the andouille slices placed on the mash.
