Andouillette with Mustard Sauce
This classic French dish features a savory andouillette sausage, pan-seared to a golden crisp. It's served with a rich and tangy mustard cream sauce, perfect for a hearty main course.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 659 kcal
Allergen information: may contain milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcsandouillette
- 1 tbspbutter
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
sauce
- 1 pcsshallot, finely chopped
- 60 mlwhite wine
- 120 mlchicken broth
- 120 mlheavy cream
- 2 tbspdijon mustard
garnish
- 1 tbspfresh parsley, chopped
Equipment
large skillet · fork · whisk
The method
Step by step
- 1
Prick the andouillette sausages a few times with a fork to prevent them from bursting during cooking.
About 1 min
Cook’s note: Do not prick too many times, as this can dry out the sausage.
- 2
Melt the butter in a large skillet over medium heat.
About 1 min
- 3
Add the andouillette to the skillet and cook for 15-20 minutes, turning occasionally, until deeply golden brown and cooked through.
About 18 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring even browning.
- 4
Remove the andouillette from the skillet and set aside on a plate, keeping warm.
About 1 min
- 5
To the same skillet, add the shallot and sauté for 2-3 minutes until softened and translucent.
About 3 min
Cook’s note: Scrape up any browned bits from the bottom of the pan for extra flavor.
- 6
Pour in the white wine and deglaze the pan, scraping up any remaining fond.
About 1 min
- 7
Add the chicken broth and bring to a simmer, reducing the liquid slightly for about 2 minutes.
About 2 min
- 8
Stir in the heavy cream and Dijon mustard, whisking until well combined and smooth.
About 1 min
- 9
Season the sauce with salt and black pepper to taste.
- 10
Slice the cooked andouillette into thick rounds or serve whole, then spoon the mustard sauce generously over top.
About 1 min
Cook’s note: Serve immediately with a side of mashed potatoes or crusty bread.
- 11
Garnish with fresh parsley before serving.
Per serving
Nutrition
- Calories
- 659.2kcal
- Protein
- 31.2g
- Carbs
- 11.3g
- Fat
- 53.1g
- Fibre
- 2.2g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover andouillette and sauce separately in airtight containers in the refrigerator.
Gently reheat the andouillette in a pan over low heat or in the oven. Reheat the sauce in a small saucepan over low heat, whisking frequently.
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