Andouille de Gemene recipe for snacks

Yannick Hornez comes to the table this Thursday with a wellness recipe on the menu.

Reading time:
1 minute

: 20 minutes – kitchen
: 60 minutes – value
: ** – Difficulty

(Ingredients for 4 people)

12 slices of andouille de gumene (1 cm thick), 150 g of ready-made baby spinach, 2 tbsp of safflower oil, 3 tbsp of cider vinegar, 1 tbsp of toasted pine nuts, 1 nice slice of aged country bread, onions or chives, Onion pickle, salt and pepper.


Preheat the oven to 180°C. Cut the bread slices into large cubes, cover the drip pan with parchment paper. Spread the croutons and bake for about 15 minutes to get a nice golden color, season and leave.

Fry the andouille slices (very lean andouille) for a few minutes on each side without fat and set aside.

Place the baby spinach and pine nuts in a bowl. Pour in the canola oil and cider vinegar. Season with pepper and salt and serve immediately.


Arrange slices of warm sausage on the spinach salad decorated with finely chopped onions and onion pickles.

>>> Discover more recipes

Also read

Andouille de Gemene recipe for snacks

Quince compote recipe

Ham recipe with mustard sauce

Continue reading on this topic(s):

Le Mag Cuisine Le Mag Yannick Hornez

Leave a Comment

Your email address will not be published. Required fields are marked *