Recipe for 4 people
Ingredients:
• 48 fresh vine leaves
• 2 Beaujolais-style andouillettes (180g each)
• 80 g wholegrain mustard
• 1 shallot
• 1 carrot
• 1/2 bunch flat-leaf parsley
• 200 g dried breadcrumbs or stale bread
• 100 ml milk
• 20 g lard
• 2 lemons
• 100 ml Mild Curry Oil
Preparation:
1. Wash the stemmed vine leaves and blanch them for 5 to 7 minutes in boiling salted water. Rinse under cold water and drain on a rack.
2. Finely chop the parsley (including stems), set aside.
3. Peel and finely dice the carrot or chop it, then combine with the parsley.
4. Remove the casing from the andouillettes and finely chop the meat with a knife. Set aside.
5. Crush the dried bread into coarse crumbs and set aside.
6. Peel and finely chop the shallot. Sauté in a pan with the lard over medium heat.
7. Add the chopped andouillette, cook for 2 minutes, then remove from the heat and mix in the carrot-parsley mixture.
8. Transfer to a mixing bowl, add breadcrumbs and mustard. Mix everything well and loosen the filling with milk. Chill for 15 minutes.
9. On your work surface, place the vine leaves vein side up and tip pointing upwards.
10. Place a teaspoon of filling near the base, fold both sides toward the center and roll tightly to the top.
11. Repeat with the rest, placing the rolls tightly packed in a sauté pan.
12. Add 200ml water, the curry oil, juice of 2 lemons, and the squeezed lemon halves.
13. Simmer gently for 1 hour. Add more water if needed during cooking.
14. Transfer to a serving dish and chill completely before serving.