Ingredients for 4 servings
- 4 Andouillettes AAAAA.
- A little oil (grapeseed if possible).
- 4 large potatoes wrapped in paper.
- 50 g (1.75 oz) of thick cream or Philadelphia seasoned and mixed with fresh herbs.
- 10 gr (0.4 oz) of Sichuan pepper.
Recipe: Andouillette au Barbecue
Prep
10 min
Cook
40 min
Total
50 min
Servings
4 serv.
A beautiful day, warm friends or family members, it's the perfect time to prepare this little recipe
Step-by-step directions
1 Place your potatoes wrapped in aluminum foil for 40 minutes in the coals of the BBQ.
2 In your andouillettes, insert a large skewer which will allow it to grill while staying straight.
3 Pass them lightly in oil, then grill them gently over gentle heat for 8 minutes on each side.
4 Test your potatoes by piercing them with a pin or skewer which should go in easily.
5 Open 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 ½ potato, then on the other a small bowl of good tarragon mustard.
As with all my andouillette recipes, I have always used "Duval" andouillettes
Indeed this andouillette from Troyes created by Simon and continued by Bertrand his son has a unique characteristic: The intestines of the large intestines are defatted, so that no more than 12% fat remains on them, and moreover after being seasoned, they are drawn with string.
This andouillette has known such success for more than 30 years that among professionals we call it: "La Duval".
Wine Pairing
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