Galette of Andouille Sausage on a Bed of Braised Leeks

In the town of Vire, where the French andouilles are most famous, the making of tripes is an artisanal tradition. After many washings, the innards are cut into strips, strung up, and smoked for three weeks. They are then immersed in water for a day, after which they are stuf ed into the small intestine, encased in a net, and simmered for six hours. The finished sausage becomes gray. It is often served grilled. Andouilles are a permanent feature of French gastronomy.

Galette of Andouille Sausage on a Bed of Braised Leeks is a delightful and savory dish that combines the smoky flavors of Andouille sausage with tender braised leeks. This traditional French recipe offers a perfect balance of textures and flavors, making it an excellent choice for a comforting and satisfying meal.

Serves: 4

INGREDIENTS:

• 1 pound leeks
• 4 tablespoons butter
• 1/4 pound slab bacon, cubed
• 1/2 pound French andouille (can be mail-ordered from D’Artagnan)
• 1 cup crème fraiche
• 4 tablespoons fond de veau (veal stock)
• Salt
• Sprigs of chervil or other herb, for garnish

FOR THE GALETTES:

• 1/3 cup all-purpose flour
• 1/3 cup buckwheat flour
• 1 egg
• 1/2 cup water
• Salt

INSTRUCTIONS:

1. Combine galette ingredients with a little water to make a smooth batter. Let stand for 1 hour. In a skillet, make little galettes as you would when making pancakes. Set aside.
2. Cut off green part of leeks and reserve for another use. Slit the whites vertically, wash free of sand, drain well, and dice finely. Sauté leeks gently in butter until they have given up their moisture.
3. Meanwhile, cook the bacon cubes until golden. Drain and add to leeks.
4. Stir in 2 tablespoons crème fraiche and adjust seasoning.
5. In a nonstick pan about 7 inches in diameter, make 4 galettes.
6. Cut andouille into 1/4-inch slices and warm in veal stock.
7. To serve, spread each galette with a layer of leeks, add the andouille slices, top with remaining cream and a sprig or two of herbs.

SERVING:

To serve the Galette of Andouille Sausage on a Bed of Braised Leeks, follow these steps:

• Place a generous portion of the braised leeks on a serving plate, creating a bed of flavorful goodness.
• Carefully arrange slices of the cooked Andouille sausage on top of the bed of leeks. You can fan them out for an appealing presentation.
• Drizzle any remaining cooking juices from the leeks over the sausage and leek bed to add moisture and enhance the flavors.
• Garnish the dish with fresh herbs such as chopped parsley or chives to add a touch of freshness and color.
• Serve the galette as a main course accompanied by a side of crusty bread or a simple green salad. The combination of the smoky sausage and tender leeks pairs well with the mild crunch of bread or the refreshing crispness of a salad.
• Optionally, you can offer a dollop of Dijon mustard or a tangy sauce on the side to complement the flavors and add an extra layer of taste.
• Invite your guests to dig into the galette, savoring each bite of the savory and satisfying combination of flavors. The rich and smoky Andouille sausage, combined with the delicate sweetness of the braised leeks, creates a harmonious and delicious dish that will impress and delight.

Enjoy the Galette of Andouille Sausage on a Bed of Braised Leeks as a comforting and flavorful meal that showcases the best of French cuisine.