Andouillette en Papillote

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With your local politician (andouillette is like politics, it should smell a bit like sh*t, but not too much)

Ingredients

  • 6 French shallots
  • 6 andouillettes (French sausages)
  • 6 garlic cloves

Method

Peel the French shallots. Make parcels out of foil. Place 1 andouillette in each parcel, add 1 unpeeled garlic clove, 1 French shallot and a little lemon thyme. Divide the beaujolais, port and butter between the parcels, season.

Seal the parcels airtight, place them over gentle heat for 15 minutes. Serve the parcels on the plate.