Main Course

Andouillette with Mustard Sauce

Name: Andouillette with Mustard Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: french
Ingredients: 2 pcs andouillette; 1 tbsp butter; 1 pcs shallot finely chopped; 60 ml white wine; 120 ml chicken broth; 120 ml heavy cream; 2 tbsp dijon mustard; 1 tbsp fresh parsley chopped; 1 pinch salt; 1 pinch black pepper freshly ground

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

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

13%Score

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

Storage

Store any leftover andouillette and sauce separately in airtight containers in the refrigerator.

Reheating

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.