The Fifth Day in Paris: Sausage with Apples and Cider

Sausage with apples and cider

Sausage with apples and ciderYesterday, we discussed one dish that Aleister Crowley might have enjoyed on the Fifth Day of his Paris working. Today we cover another.

Andouillettes aux Pommes et Cidre (Sausage with Apples and Cider)

  • 2 sausages
  • 2 apples
  • 2/3 cup cider
  • 2/3 cup chicken stock
  • ¼ cup cream
  • Salt and pepper

Grill the sausages 15 to 20 minutes in a 400 °F oven.

Peel the apples and cut into quarters. In a skillet, sauté apples for about 5 minutes. Cut one of the apples into small pieces and sauté again in the butter. Cut the 2nd apple into small pieces and put into the butter with the other apple. Deglaze with cider and allow to thicken.

Add the chicken stock and reduce again slightly, then add the cream and simmer for about 5 minutes over low heat.

Finally, mix all the ingredients together, stirring in salt and pepper.


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