Andouille and red onion galettes
You have to like andouille (a strong, smoky tripe sausage from Brittany), but if you do, andouille and red onions make a fine match! I choose red onions because they’re sweet.
Preparation
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Step 1
Sift the flour with the bicarbonate of soda (or baking powder), put it in a mixing bowl with the salt.
Add the water gradually and mix (I mix with a small beater and it’s perfect… no lumps ^^).Leave the batter to rest for at least an hour.
When you come back to it, if it has thickened, don’t hesitate to add water. You’ll see if it’s too thick when you make your first galette. Add the water gradually, and watch out — if you put a little too much, the galettes will tend to break. If that happens, use a spatula to turn them.
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Step 2
Cook the galettes in a large pan (or even in two pans to be quicker).
To do this, heat your pan dry over high heat (a minute or two), brush on butter and spread the batter by tilting and turning the pan as you would for a crêpe if you don’t have the pro techniques (it works very well too).
Cook until you see the edge of the galette lift away. At that point, turn the galette with a large spatula or your fingers.Cook the other side for a short minute.
Keep them warm either on a warm plate or in a slightly warm oven (put foil over them so they don’t dry out).
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Step 3
Peel the onions, slice them (in a processor if you have one) and cook them covered in a little butter until well cooked (about 3/4 hr).
Grill the slices of andouille on a plancha or in a dry pan (preferably outside or in the garage, as it doesn’t smell very nice).
At the last moment, reheat the galettes in the pan, add the onions and the slices of andouille.
Serve with a green salad.
Recipe photos
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