Andouilles or andouillettes are French pork sausages, sold ready-cooked. They can sometimes be bought in a good butchers or really good-quality markets with a meat counter. This recipe can also be made with ordinary pork sausages. If the sorrel is too strong for you, you can use half sorrel and half spinach. Or, if you cannot acquire any sorrel at all, use spinach and sharpen it with either some lemon juice or a touch of tamarind water.
Heat 5 tablespoons of the butter in a pan, and add the sorrel and a pinch of salt. Cover and cook over a low heat for 30 minutes or until the sorrel has melted into a puree.
Heat the remaining butter in a frying pan and add the sausage pieces. Fry them, turning frequently, for 5 minutes or until lightly browned. Alternatively, you can grill the sausages.
When the sorrel is cooked, stir in the cream, mixing it thoroughly. Transfer the sorrel to a warm serving dish and place the sausages on top. This is a very good combination and I do recommend it to you.
© 1999 Jennifer Paterson. All rights reserved.