INGREDIENTS

  • 16 slices of andouille, ideally Guéméné or Viré varieties
  • 8 slices farmhouse rustic bread
  • 8 walnut halves
  • 2 green apples
  • Salt and pepper
  • Pre-heat the grill
  • Cut the bread slices into two
  • On each slice, place two slices of andouille, one slice of apple and one walnut half
  • Season with salt and pepper and add a small knob of butter to each
  • Cook under the grill for around 5 minutes. Serve immediately.