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Andouillettes wtih vintage Champagne
An amazing recipe that revisits the famous Andouillette from Troyes; Dare try it under new tastes that have not finished awaken your taste buds.
Our vintage champagne brut 2005, from our Legend range, will be perfect for this recipe. The indispensable gourmet touch to this recipe.
Ingredients
- Andouillettes
- Shallots
- Butter
- Garlic
- Olive oil
- Carrot
- Turnip
- Celery
- Champagne Louise Brison millesime 2010 (1 to 2 bottles)
- Homemade chicken stock
- Bouquet garni
- Spices, cloves
- Salt, peppercorns
- Cognac
- Fresh cream
- Sugar or honey
Preparation
Proceed to the reduction of shallots and garlic in butter and olive oil. Add several carrots, 1 turnip and a piece of celery.
Do the same with champagne vinegar.
Add champagne, 1 to 2 bottles, then the chicken stock (around 1 L).
A bouquet garni
A small quantity of 4 spices (cloves, salt, peppercorns, etc.)
1 pinched sugar or honey
1 tablespoon of Cognac
Reduce.
At the end, add the fresh cream always following quantities (about 2 tablespoons).
Finally, bind.
Take a little of sauce and mix with the mustard, then pour over the sausages on the andouillettes and cover.
Cooking
Slit the sausages in three or four places with the tip of a knife. Peel and finely chop the shallots in the pan and fry turning frequently until golden brown. Nevertheless ensure that they do not burn. Remove them from the pan and keep them warm.
Chef tricks
A homemade chicken stock offers interesting tastes.
