Recipe: Andouillette AAAAA Slices

1 In a mixing bowl, combine breadcrumbs and porcini powder.

2 Cut your andouillettes into 16 slices approximately 2 to 3 cm thick.

3 In 2 plates, place mustard in one and the porcini breadcrumb mixture in the other, then coat each slice first in the mustard on both sides then bread them - you don't need to do an egg wash as the breadcrumbs will stick on their own.

4 On a griddle or in a large pan, melt your duck fat or pour 3 tablespoons of olive oil and when it's hot, add your slices and your small pre-cooked potatoes cut in half.

5 Don't rush things: gently pan-fry or sear your andouillette, turn your slices when they are golden (7 to 8 minutes) and do the same for the other side, salt and pepper your potato halves and proceed similarly.

6 Serve this simple and tasty dish on hot plates with a nice salad on the side.
*AAAAA Abbreviation for: Friendly Association of Lovers of Authentic Andouillettes.
Founded by food critic Francis Amunategui.
And I cannot finish this recipe without mentioning the Duval family (Simon then Bertrand) long-time friends - imagine this: their wonderful andouillettes even took their name: they are still called Duval andouillettes
From the 1970s onwards they appeared on the menu of our starred restaurant alongside great dishes without any problem, their qualities were so high.