SNAILS RECIPE, COOKED A LA CHARENTAISE
Snails or Escargot, as they say here in France.
Try this very tasty Snails recipe if you like them or try it anyway and you might change your mind and really love them.
I am trying to keep all my recipes very much 'Charentaise', as this is the area I am concentrating most on.
You might ask yourself how I am getting these
and I can tell you that they all come from my neighbour who was born here and agreed to share some of them with me.
Anyone for some lovely snails?
Now, this Snails recipe can take you up to 14 days to prepare if you decide to collect your own snails.Yes, collect your own. Nothing wrong with that - my neighbour does it. Well......
Anyway, if you decide to buy the snails from a shop or market it will take you way less, in fact you can prepare and eat them on the same day.
The choice is yours and I think I know what you will choose..........
If you are collecting your own snails you will need to put them in a box with holes in and leave them there for 2 weeks to detox them. Basically get all the rubbish out of them. You either give them nothing at all or after about a week you can give them a bit of lettuce.
The 2 weeks have past and here we go - ready to follow the
preparation (after the 2 weeks...) is about 20 minutes and cooking time is about 1 hour.
- 40/50 Snails
- 1 small spoon sea salt
- 1 glass of vinegar
- 300 gramm of sausage meat
- 2 shallots
- 1 onion
- 2 cloves of garlic
- 1 glass white wine
- 1 bouquet garni (thyme, parsley, laurier)
- salt and pepper
Put all the snails in a bowl of cold water to make sure there are no empty shells as these will pop up to the surface.
After, replace the cold water in the bowl with the sea salt and the vinegar for about 20 minutes.
Then rinse very thoroughly with clean cold water and drain them.
Saute the snails together with the sausage meat on a low heat for about 1 hour, stirring it from time to time.
Add the shallots, onion and the chopped garlic as well as the bouquet garni.
Pour in the white wine and season to taste.
Let it simmer for 30 minutes and then serve with lovely chunks of french bread and a glass of cold wine.
I hope the Snails recipe was easy to understand as I had to translate it from french in to english.
Don't get to hang up about the right measurements for this recipe, as it is often easier just to go along with your own instinct.
So, I hope you enjoyed that and maybe you will try some more of the
I have posted here.
Maybe you would like to share your cooking experience with me.
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