La Bonne Cuisine
Recette de l’andouillette au genievre
Andouillette au genievre, une manière limbourgeoise d’associer l’andouillette française au genièvre du pays.
Ingrédients :
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Préparation de l’andouillette:
Pour 4 personnes
- Avec un peu de beurre, faire revenir les échalottes doucement à la poële; elles ne doivent pas roussir.
- Les laisser cuire seules quelques minutes puis ajouter les andouillettes que vous aurez piquées avec une fourchette.
- Au bout d’une quinzaine de minutes ajouter le genièvre et faire flamber. Lier le tout avec de la crème fraiche. Servir bien chaud.
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