ANDOUILLETTE REGINE style
Stuffed pancakes can be reheated in the oven, but they must be covered so as not to dry out. Cooked and cooled onions can be added to the pancake batter. The andouillette thus cooked is less fatty but remember that anything that is triperie is less rich in triglycerides and cholesterol than red meat and that it provides a lot of collagen. It is advisable to eat it once a week.
Per person :
1 andouillette
1 tbsp of white wine
1 tbsp chopped parsley
For the pancake, 1 tbsp of flour
Salt and pepper
4 tbsp of milk
Fat to grease the pan.
In 1 salad bowl, put the flour, stir it with a fork. Season with salt and pepper and stir. Add the milk and stir. The dough should be liquid but thick. Let it rest for at least 20 minutes. Meanwhile, remove the casing from the andouillette and finely chop it. Place everything in a frying pan, crush the andouillette with a fork, incorporate the white wine, mix and cook slowly until all the liquid and fat have evaporated. The andouillette must be “dry” and golden. Add the parsley and mix. Switch off and reserve. In a crêpe maker, heat the fat and make 1 crêpe. Heat the andouillette over high heat then garnish the pancake. Serve when it’s hot. Nice cuisine to all, Régine