Andouillette in white wine with onion and apple puree

The day before:

1. Prick the andouillettes and sweat them over a medium-heat barbecue so they lose their fat.
2. When they are barely browned, remove and reserve.
3. Peel and chop the apples; ditto the onions, into fine rounds.
4. Put 2 tbs olive oil in a sauté pan and add all the apples and onions.
5. Stir with a wooden spatula until the onions become translucent.
6. Add about 2 glasses of white wine in several goes, until you obtain a purée of well-cooked onions (it should stick to the spatula slightly).
7. Off the heat, season with salt, pepper and ginger and a hint of cinnamon. In a buttered oven dish, place a layer of purée (about 1 cm).
8. Then add the six andouillettes and cover them with the rest of the purée, smoothing it with the spatula.
9. Pour the rest of the bottle of wine on top (it must be level with or slightly above the top of the purée).
10. Leave for a night and morning, so the andouillettes soak up the white wine and the smell of the purée.

The next day, 1 hr before serving:

1. Bake in the oven at 200°C (gas mark 6) for 45 mins, then leave to keep warm until served.