In Charenteon the side of Château Bernard or Segonzac, the cagouille (understand the snail), is consumed stuffed with sausage meat and simmered in a tomato sauce. The snail used is not the large snail of Burgundy but the small gray which one finds much by here.
I learned how to make this recipe with the delicious Jean Pierre Rafenaud from Gourmet Gourmets. This association organizes culinary meetings in the beautiful space of the Clos Marignan created by Bernard Moreau. Here we talk more about sharing and passion than cooking classes. A very nice place. Thank you again to all for your fantastic welcome .
Considering the weather, I thought it was a good day to offer you this recipe.
For 6 persons
- 100 cagouilles of the vines or small gray …. snails (having already fasted cough)
- 350 g seasoned sausage meat (you can also make 23 pork and 12 veal)
- 4 medium or off-season tomatoes 20 cl of a good tomato coulis
- 2 tablespoons of duck fat (take butter if not available)
- 3 cloves of garlic
- 1 small bunch of parsley
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1 laurel leaf
- 1 onion
- 2 cloves
- 2 tablespoons of peanut oil
- 1 small handful of salt (to clean the snails)
- 1 pinch of salt for the recipe
- 1 pinch of pepper
- 1 small bouquet garni
- 250 ml of vinegar
- 250 ml of Charentais white wine for the court bouillon
- 50 ml of Charentais white wine for cooking snails
Put the snails in a basin with coarse salt and vinegar and leave them for 15 to 20 minutes, stirring often. Then rinse them carefully with clear water and drain them.
Make a good short full-bodied broth with thyme, bay leaf, onion pricked with 2 cloves, rosemary, salt, pepper, Charentais white wine, 2 tablespoons of peanut oil. Put the snails inside and let cook in small broths for 1h30. Drain and set aside.
Stuff one by one the cagouilles with the marbled sausage meat.
Put them in a cast iron casserole with the duck fat, the peeled tomatoes (or tomato coulis), garlic, parsley, and a small bouquet garni.
Moisten with 50 ml of Charentais white wine and cook 1h30 to 2 hours over low heat, covered, stirring regularly.
Jean Pierre, my master of cagouilles, told me that I had to be careful when mixing so as not to break the shells (the barrels in Charentais).
Salt and pepper and serve immediately, it cools quickly.
Jean Pierre’s tip for more gourmet cagouilles 12 hours before the end of cooking, add a dash of Cognac and a chopped cep mushrooms. To have tasted I assure you that it does it very very well 🙂
If you want to taste these snails in the Charente without launching you in the preparation, an address : Restaurant La Cagouillarde – 16,130 Segonzac