Ingredients for 4 servings
- 4 AAAAA andouillettes
- A little oil (grape seed if possible)
- 4 large potatoes wrapped in aluminum foil
- 50 g (1.75 oz) thick cream or Philadelphia seasoned and mixed with fresh herbs
- 10 g (0.4 oz) Sichuan pepper
Recipe: Barbecue Andouillette
Prep
10 min
Cook
40 min
Total
50 min
Servings
4 serv.
Beautiful weather, warm friends or family around you, that's the perfect moment to prepare this little recipe.
Step-by-step directions
1 Place your potatoes wrapped in aluminum foil for 40 minutes in the barbecue coals.
2 Push a large skewer through your andouillettes, which will allow them to grill while staying straight.
3 Coat them lightly with oil, then grill them slowly over gentle coals, 8 minutes on each side.
4 Test your potatoes by piercing them with a pin or skewer, which should go in easily.
5 Cut your potatoes in half, make a deep cross with your knife, then spread your seasoned cream on top and finish with a little Sichuan pepper.
Presentation: On a large plate, your grilled andouillette in the center, on one side the half potato, and on the other a small bowl of good tarragon mustard.
Chef Patrick's Comment
As with all my andouillette recipes, I have always used Duval andouillettes.
Indeed, this Troyes andouillette created by Simon and then continued by his son Bertrand has a unique characteristic: the large intestine casings are defatted so no more than 12% fat remains on them, and moreover, after being seasoned, they are tied with string.
This andouillette has enjoyed such success over the past 30 years that among professionals, we call it the Duval.
Wine Pairing
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