Name: Andouillette en Papillote
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6
Cuisine: France
Ingredients: 1 bunch lemon thyme; salt and pepper; 6 garlic cloves; 300 ml (10½ fl oz/approx 1¼ cups) chénas-style beaujolais; 6 andouillettes (French sausages); 120 g (4¼ oz) butter; 300 ml (10½ fl oz/approx 1¼ cups) tawny port; 6 French shallots

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

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.