Ingredients:
- A medium sized cauliflower
- 500g andouille.
- A handful of shallots
- Some cider vinegar
- 2-3 tbsp cooking oil
- Some parsley
- Salt and pepper as per taste
Method:
- Cut the cauliflower into florets, then boil in salted water for 10-15 minutes , strain and keep aside for cooling.
- Remove the skin of the andouille and chop the meat into cubes.
- Peel and chop the shallots and put them in a bowl, mixing in the vinegar and seasoning and a little oil.
- Sprinkle with finely chopped parsley, then add the sausage and cauliflower and serve and eat warm or cold.
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