If you do not have andouille sausage, use fresh Italian fennel or red pepper sausages, game or duck sausages, or whatever good fresh spicy sausages you can get. Chicken or rabbit livers can be substituted for duck.
Cut any sinews from the livers and slice at an angle,
Put the shallots,
Add the onions, garlic, and stock to the juices in the pan. Cover and simmer until the onions and garlic are tender, about 15 minutes. Add the thyme and sausage. Simmer another 5 minutes. Add the remaining butter and stir until the butter is incorporated. Add the livers, heat them through for 30 seconds, and season. Serve immediately. Garnish with parsley.
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