“The only fault of the Vouvray wine, monsieur is that it cannot be used as an ‘ordinaire’, as a table wine. It is too generous, too strong. The Illustrious Gaudissart, Honoré de Balzac (1833)
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The title of this recipe, some might argue, is both strange and curious. Arguably, my lumping together Troglodytes, a famous French writer, his mistress and the wine she loved (Vouvray of course) may seem peculiar. I hope so. I like to think that with so much French history intertwined in the Loire Valley that it is indeed most fitting to present a meal fit for royalty as well as for the everyday man and the occasional tourist, of course!
Under the Truth in Advertising Act, The “andouillette” is derived from “andouille“, a traditional pork product meticulously made out from pig’s intestines. The first sausage, smaller and lighter, differs from its big sister in being prepared with the small intestine rather than the large one. I will let you to digest that tidbit of information. French meat lovers greatly enjoy eating these tender pork products, traditionally prepared with chitterlings, roasted or in a simple mustard and shallot casing. But today the most popular and simpler way to relish the andouillettes sausage in the Loire region is to cook them with the local Vouvray wine. I think the Vouvray sauce is a perfect match for this traditional main dish. Andouillettes are then often accompanied with steamed or sautée potatoes.
The traditional Touraine’s recipe has the andouillettes sausage marinated in Vouvray white wine the day before cooking. The delightful casings are filled with a mixture of wine, chopped mushrooms, minced shallots, parsley and breadcrumbs. I would humbly suggest that you buy the sausage and drink the Vouvray (you can drink the day before if necessary.) Keep it easy folks, no need to make things too difficult.
The traditional Touraine’s recipe has the andouillettes sausage marinated in Vouvray white wine the day before cooking. The delightful casings are filled with a mixture of wine, chopped mushrooms, minced shallots, parsley and breadcrumbs. I would humbly suggest that you buy the sausage and drink the Vouvray (you can drink the day before if necessary.) Keep it easy folks, no need to make things too difficult.
Ingredients
4 servings
6-8 andouillettes
500 grams of butter
Vouvray
1/2 cup of strong Dijon mustard
2 shallots (or 1 large onion)
sea salt
cracked pepper
Grill the andouillettes in the oven for 30 minutes
Meanwhile…have a glass of nicely chilled Vouvray or get semi-serious and chop your échalotes (shallots) and mix them with the soften butter.
Salt and pepper them mix thoroughly.
In a casserole, heat up the butter/with the shallots and mix in 5 soup-spoons of Vouvray blending together until the butter is thoroughly melted.
2 shallots (or 1 large onion)
sea salt
cracked pepper
Preparation
Grill the andouillettes in the oven for 30 minutes
Meanwhile…have a glass of nicely chilled Vouvray or get semi-serious and chop your échalotes (shallots) and mix them with the soften butter.
Salt and pepper them mix thoroughly.
In a casserole, heat up the butter/with the shallots and mix in 5 soup-spoons of Vouvray blending together until the butter is thoroughly melted.
Cut into slices the now cooked andouillette sausage basting them liberally with the Vouvray sauce.
Liberally cover the slices of sausage with the mustard and serve with new potatoes.
Serve immediately unless you wish to witness your own revolution.
My recommendation would be to add a tossed green salad and serve with Sainte Maure de Touraine or a Crottin de Gavignol cheese and of course a crunchy baguette. That usually does the trick for moi.
Now about those wines…
2003 Château Moncontour Cuvée Prédilection Chenin Blanc. How could I possibly not suggest this, especially given the title of my recipe. A curious connection here: the wine is called “Prédilection” because apparently novelist Balzac’s mistress loved Vouvray. Whatever the reason, the wine itself is fine and complex, with aromas of hazelnuts, layers of acidity, a touch of toast, but still retaining great fresh fruit.
2005 Allias Pere et Fils Vouvray Cuvée Balzac Clos du Petit Mont
2011 Chateau de la Maltroye Bourgogne Rouge, Cote de Beaune, this is a beautiful Pinot Noir and I believe pairs well with this dish. Feel free not to let me know should you disagree.
2011 Domaine Pichot Vouvray Domaine le Peu de la Moriette Chenin Blanc
2005 Allias Pere et Fils Vouvray Cuvée Balzac Clos du Petit Mont
2011 Chateau de la Maltroye Bourgogne Rouge, Cote de Beaune, this is a beautiful Pinot Noir and I believe pairs well with this dish. Feel free not to let me know should you disagree.
2011 Domaine Pichot Vouvray Domaine le Peu de la Moriette Chenin Blanc
Bellecourt 2006 Chenas Beaujolais, this is serious Beaujolais from Chenas, arguably the best dirt in the region. One does not go wrong with this wine.