Ingredients with Measurements:
- 4 andouillettes (French pork sausages)
- 1 head of garlic
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the top of the garlic head to expose the cloves.
3. Drizzle the garlic with 1 tablespoon of olive oil and wrap it in aluminum foil.
4. Place the garlic on a baking sheet and roast for 30-40 minutes or until the garlic is soft and golden brown.
5. Remove the garlic from the oven and let it cool.
6. In a bowl, mix the chopped thyme, rosemary, salt, and pepper.
7. Rub the andouillettes with the herb mixture and let them sit for 10 minutes.
8. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat.
9. Add the andouillettes and cook for 5-7 minutes on each side or until they are browned and cooked through.
10. Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins and mash them with a fork.
11. Serve the andouillettes with the roasted garlic paste on the side.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 30g
Protein: 22g
Carbohydrates: 5g
Fiber: 1g
Sugar: 0g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of sausage instead of andouillettes.
- You can use dried herbs instead of fresh herbs.
Variations:
- Add chopped onions and bell peppers to the skillet when cooking the andouillettes.
- Serve the andouillettes with a side of mashed potatoes or roasted vegetables.
Tips and tricks:
- Make sure to rub the andouillettes with the herb mixture to infuse them with flavor.
- Be careful not to overcook the andouillettes, as they can become tough and dry.
- Use a fork to mash the roasted garlic cloves into a paste.
Storage instructions:
Store any leftover andouillettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the andouillettes in a skillet over medium heat until they are warmed through.
Presentation ideas:
Serve the andouillettes on a platter with the roasted garlic paste on the side. Garnish with fresh herbs.
Garnishes:
Fresh herbs, chopped onions, or sliced bell peppers.
Pairings:
Red wine, crusty bread, or a green salad.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side of rice.
Troubleshooting advice:
If the andouillettes are not browning in the skillet, increase the heat slightly.
Food safety advice:
Make sure to cook the andouillettes to an internal temperature of 160°F (71°C) to ensure they are safe to eat.
Food history:
Andouillette is a traditional French sausage made from pork intestines and seasoned with spices.
Flavor profiles:
Savory, garlicky, and herbaceous.
Serving suggestions:
Serve the andouillettes as a main course for dinner or as an appetizer for a party.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Savory, Tangy, Herbaceous, Garlicky, Spicy