Beaujolais style sabodet
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.
- A 1kg sabodet
- 200g of mushrooms
- 1/4l of cream
- 4dl of pork blood
- 1 or 2 tablespoons of mustard
- 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.