Classic Andouillette with Mustard Sauce

Classic Andouillette with Mustard Sauce

Recipes with Andouillette

Andouillette is a French sausage, pungent and flavorful. This recipe celebrates its unique character with a simple, sharp mustard sauce. Shallots and white wine add depth.

Prep Time

15 min

Cook Time

30 min

Servings

2

Difficulty

Easy

Ingredients

  • 400g Andouillette sausage
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 shallots, finely chopped
  • 100ml dry white wine
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Fresh parsley, chopped, for garnish
  • Salt and pepper to taste

Steps

1

Score the andouillette sausages lightly with a knife.

2

Heat olive oil and butter in a pan over medium heat. Sauté the shallots until softened, about 5 minutes.

3

Add the andouillette to the pan and cook, turning occasionally, until browned on all sides, about 15 minutes.

4

Pour in the white wine and let it reduce for a few minutes. Stir in both mustards. Season with salt and pepper. Serve garnished with fresh parsley.

Tips

Do not overcook the andouillette; it can become dry. Serve immediately for best flavor.