Main CourseDinner

Andouille de Vire with Apples and Calvados

Name: Andouille de Vire with Apples and Calvados
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: french
Ingredients: 400 g andouille de vire sliced into 1 cm rounds; 1 pcs yellow onion thinly sliced; 2 pcs apple peeled, cored, and sliced; 20 g butter; 60 ml calvados; 240 ml chicken broth; 120 ml heavy cream; 1 tbsp dijon mustard; 2 tbsp fresh parsley chopped (optional); 1 pinch black pepper freshly ground

Experience the rustic charm of Normandy with this classic French dish, featuring robust Andouille de Vire sausage, tender apples, and sweet onions. Everything is simmered in a luxurious cream sauce, enriched with the distinctive apple brandy, Calvados, creating a comforting and deeply flavorful main course.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Allergen information: may contain milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gandouille de vire, sliced into 1 cm rounds
1 pcsyellow onion, thinly sliced
2 pcsapple, peeled, cored, and sliced
20 gbutter
60 mlcalvados
240 mlchicken broth
120 mlheavy cream
1 tbspdijon mustard
1 pinchblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

Large skillet or Dutch oven · Chef's knife · Cutting board · Wooden spoon · Measuring cups · Measuring spoons

The method

Step by step

1
Prepare the ingredients: Slice the Andouille de Vire into 1/4-inch thick rounds, finely dice the yellow onion, and core and slice the apples into 1/2-inch thick wedges.
Cook’s note: For best results, choose firm, slightly tart apples like Honeycrisp, Fuji, or Granny Smith, as they will hold their shape better during cooking and balance the richness of the sauce.
2
Melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat until shimmering.
About 1 min
3
Add the diced onion to the skillet and cook gently for 5-7 minutes, stirring occasionally, until it becomes translucent and soft but not browned.
About 7 min
Cook’s note: Cooking the onions slowly allows them to release their natural sweetness, building a foundational flavor for the dish.
4
Stir in the sliced apples and continue to cook for another 3-4 minutes, until they begin to soften slightly.
About 4 min
5
Add the sliced Andouille de Vire to the skillet and cook for 2-3 minutes, turning the pieces occasionally, to lightly brown their edges and render some of their fat.
About 3 min
Cook’s note: Andouille de Vire is a strong-flavored, smoked sausage. Browning it briefly enhances its savory notes.
6
Carefully pour in the Calvados and bring the mixture to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
About 2 min
Cook’s note: Be cautious when adding alcohol to a hot pan as it may ignite briefly. Ensure good ventilation.
7
Pour in the chicken broth and add the black pepper, then reduce the heat to low, cover the skillet, and simmer for 10 minutes to allow the flavors to meld.
About 10 min
Cook’s note: Covering the pan helps to trap moisture and ensures the sausage and apples cook evenly while absorbing the aromatic liquids.
8
Stir in the heavy cream and Dijon mustard, mixing thoroughly until well combined.
About 1 min
Cook’s note: Dijon mustard adds a subtle tang and helps to emulsify the sauce, preventing it from breaking.
9
Continue to simmer the sauce, uncovered, for another 2-3 minutes, stirring occasionally, until it has thickened slightly to your desired consistency.
About 3 min
Cook’s note: The sauce should be rich and creamy, coating the back of a spoon. If it's too thin, simmer a little longer; if too thick, add a splash more broth.
10
Taste the sauce and adjust seasoning if necessary; note that Andouille de Vire is typically quite salty, so additional salt may not be needed.
About 1 min
11
Garnish generously with freshly chopped parsley just before serving.
Cook’s note: Fresh parsley adds a bright, herbaceous note that cuts through the richness of the dish.

Keep it good

Cook’s note:

This hearty Norman dish pairs beautifully with simple sides like boiled or mashed potatoes, crusty bread to soak up the delicious sauce, or a crisp green salad with a light vinaigrette. For a truly authentic experience, serve with a glass of dry cider or a light-bodied red wine. Consider adding a pinch of nutmeg or a bay leaf during simmering for an extra layer of warmth.

Storage

Store any leftover Andouille de Vire with Apples and Calvados in an airtight container in the refrigerator.

Reheating

Gently reheat leftovers in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of chicken broth or cream if the sauce has thickened too much.