For four:
o 24 snails for each guest
o 2 finely chopped onions
o Sausage meat
o One egg yolk
o Garlic
o 1 kg of tomatoes

Cook the snails in a spicy stock for an hour (or 30 minutes in a pressure cooker). When it’s cooked take it out and rinse out (to check if it’s done pull the snail out of its shell). In a pan, pour some oil and add the onion, tomatoes, garlic and the sausage meat mixed with the egg yolk. Brown everything altogether and add the “cagouilles” (with the shells). Simmer for a few minutes.

Source : La cuisine charentaise, Liliane Benoit and Agnès Claverie, Editions Sud Ouest