RECIPES > Starters - Beaujolais style sabodet Auberge du Pont des Samsons (M. Fouillet), à Quincié. Ingredients A 1kg sabodet Carrots Onions 200g of mushrooms 1/4l of cream 4dl of pork blood 1 or 2 tablespoons of mustard Beaujolais Bouquet garni Salt, ground pepper Slices of bread rubbed with garlic and toasted. A Sabodet is a kind of sausage made by a master pork butcher from Saint Jean d'Ardières. Recipe Slightly brown the chopped carrots and onions in a large pan, put the sabodet on top of this, pour over a good Beaujolais to cover, add the bouquet garni, salt and ground pepper. Bring to the boil, put on the lid and cook very slowly in the oven for about 2 hours. 10 minutes before it finishes cooking add the mushrooms cut into four to the sauce. Take out the sabodet; thicken the sauce with the cream, pork blood and mustard. Serve the sabodet sliced, covered with sauce with the toasted bread rubbed with garlic.