Andouille crispy with apples

by the Chef: Philippe Batard

of the restaurant: Auberge du Vieux Château

For 4 people

Preparation time: 20 mn

Cooking time: 15 mn

600 g apples
400 g of andouille
1 shallot
4 sheets of brick

Peel and dice the apples
Peel and chop the shallot
Sweat the shallot in the butter and add the apples
Cook while keeping the apples slightly crunchy
Cool and add the andouille in cubes
Place the preparation on the lightly oiled brick sheets
Fold up the sheets of brick and place on a baking sheet
Leather 4 min at 180°.

For more information on the restaurant Auberge du vieux Château.

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