RECIPES > Starters - Beaujolais style andouillette in white wine Relais des Grands Crus (Daniel Robin), in Chénas. Serves 4 Ingredients 2 andouillettes (calf caul sausages) 500 g of butter Dry white wine 25 g shallots Salt, pepper Recipe Put 2 andouillettes in a low oven for 30 minutes. While they're cooking, soften 500 g of butter, chop 50 g and 25 g of shallots, and mix this all together, season with salt and pepper. Put the prepared mixture in a saucepan with 5 spoonsful of good dry white wine, cook over a high heat whisking all the time and use this sauce to coat the andouillettes which you have sliced and arranged on a very hot serving dish. Serve immediately.