Recipe: Andouille de Vire Slices in Norman Style

1- Peel your apples, use a corer to remove the center then cut keeping the 8 most beautiful slices in the center, cut them about 1/2 cm thick then cut the rest into large dice then wrap and put in the fridge.

2- Peel your onions, slice them finely then in a saucepan put 30gr of butter when it is melted, add the onions salt and pepper then after 5 minutes of sweating cover with cider and let cook gently until the end of the recipe then remove.

3- Then in a large flat skillet, pour 50gr of butter and a touch of oil when it becomes slightly golden brown, roast your salted and peppered apple slices 2 minutes on each side remove them to a plate, then reheat your skillet and sauté the diced apples salt and pepper then when they are well colored, pour a few drops of cider vinegar and remove them to a small bowl.

4- In this same cleaned skillet add the remaining butter and a few drops of oil, and when it is hot sauté the slices 2 minutes on each side as you will see the skin will come off on its own while cooking you will only have to help it along a bit, and remove them to a plate.
There, you can prepare all this in the morning for lunch or for dinner

1 hour before eating take your baking sheet out of the oven put parchment paper, preheat your oven to 140°(th4+)
Then on this sheet you assemble your little cakes: you align 4 apple slices on each you put a little candied onions then a slice of andouille then a little onion (the rest) a 2nd slice of andouille then you finish with your 2nd apple slice, you apply a little half salt caramel on top and into the oven for 30 minutes at b