The recipe for andouille chaud-purée

Here's the most traditional recipe, the famous andouille-purée. Here goes!

Ingredients

Andouille sausage500 600 grams Serves 4
8 Potatoes Mealy flesh
Milk The quantity depends on the desired consistency
Semi-salted butter
4 Onions
Salt & pepper

Recipe steps

There's no need to explain how to make a purée... is there?
OK, then!

Peel and cut the potatoes into large cubes. Cook in salted water for 20 mins.
Drain. Mash. Add the milk and butter. Season with salt and pepper.

That's all there is to it. Keep the purée warm.

While the potatoes are cooking, chop the onions. Fry them in a pan with a little butter until they are melting and caramelised.

There are 2 ways of reheating the andouille:

If you like it soft: reheat it whole or in pieces in simmering water for 20 minutes.
If you prefer it a little crispy: cut it into 2 cm-thick slices and brown them in a frying pan for about 3 minutes on each side.

All that's left to do is arrange the purée, the slices of andouille sausage and the onion confit on the plates.

So, really, it's not that complicated? And it's sure to impress all your friends!

Little bonus

The unexpected 100-potato festival in Langonnet!

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