- 4 “Bobosse” Chitterling Sausages
- 30 g of butter
- 2 tablespoons of red wine vinegar
- 1 spoon of oil
- 2 big onions
- Flat-leaf parsley
- Salt and pepper
Prick the chitterling sausages with a fork. Peel and chop the onions into slices.
Melt the butter in a pan. Fry the onions gently until translucent for 10 minutes, before adding them to the melted butter. Keep stirring on a low heat. Set them apart, but keep them hot.
Heat the oil in a pan. Add the chitterling sausages and cook them for 10 minutes, turning them over until browned.
Add the onions and cook all for 5
minutes. Season with salt and pepper.
Remove the chitterling sausages and the onions from the pan. Pour the vinegar in the pan and scratch the bottom to release any sediment by increasing the heat a little.
In this vinegar sauce, continue cooking on a gentle heat, the chitterling sausages and the onions for 5 minutes. Add one pinch of flat-leaf parsley. Serve hot.
￼Chitterling Sausages with mustard and white wine :
4 “Bobosse” Chitterling Sausages, 1 glass of white wine, 1 spoon of mustard, 20 g of butter cut into cubes, 15cl of fresh cream, 1 shallot, 1 garlic clove, salt and pepper.
Recipe : Put the 4 Chitterling Sausages in a baking dish, add the garlic clove and the shallot chopped finely, the 20g of butter cut into cubes, the glass of white wine, season with salt and pepper, then cook in the oven to 180° for 30 minutes. Remove from the oven.
(From Recettes Lyonnaise, Lyon’s Recipes, by Isabelle Muntaner and Serge Tonioni, editions Comco)