Grilled Andouille de Vire with Apples

Pat the andouille dry with kitchen paper, then score the skin diagonally at 2cm intervals, cutting only 3–4mm deep.

Core the apples and cut each into 8 wedges. Pick the thyme leaves and finely chop the parsley. Measure out all remaining ingredients before you begin cooking.

Heat a ridged cast-iron grill pan or heavy skillet over medium-low heat and add the sunflower oil.

Place the andouille on the grill cut-side down and cook for 12 minutes, turning every 3–4 minutes, until the skin is deeply golden and crackling. Check the internal temperature reaches 72°C at the thickest part using a meat thermometer.

Transfer the andouille to a warm plate, tent loosely with foil, and rest for 5 minutes.

Increase the heat under the same pan to medium-high. Add half the butter and, once it foams and subsides, lay the apple wedges in a single layer. Cook for 4 minutes without moving them, until a deep caramelised edge forms on the underside.

Sprinkle the sugar over the apples and turn each wedge. Cook for a further 3 minutes until the second side colours and the apples are just tender but holding their shape.

Remove the pan from direct heat, pour in the Calvados, and return to the flame. Allow it to ignite if using gas, or let it cook off for 30 seconds over the burner, stirring to deglaze the fond.

Pour in the dry cider and cider vinegar. Increase the heat to high and reduce the liquid for 4 minutes, stirring occasionally, until the sauce is syrupy and coats the back of a spoon.

Remove from the heat and swirl in the remaining cold butter cubes one at a time until the sauce is glossy and emulsified. Season with the fleur de sel and black pepper, and stir through the thyme leaves.

Slice the andouille on a bias into 2cm rounds and arrange over the apples in the pan or on a warmed serving platter. Spoon the Calvados-cider sauce over the top and finish with the chopped parsley. Serve immediately.