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 porcije
Cuisine: french
Ingredients: 2 kom andouillette; 1 žlica butter; 1 kom shallot finely chopped; 60 ml white wine; 120 ml chicken broth; 120 ml heavy cream; 2 žlica dijon mustard; 1 žlica fresh parsley chopped; 1 prstohvat salt; 1 prstohvat 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.

Izvorni recept autora Forkin

Ukupno vrijeme: 35 min
Porcije: 2
Težina: Srednje
Po porciji: 659 kcal

Informacije o alergenima: može sadržavati mlijeko, gorčica i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

2 komandouillette
1 žlicabutter
1 prstohvatsalt
1 prstohvatblack pepper, freshly ground

sauce

1 komshallot, finely chopped
60 mlwhite wine
120 mlchicken broth
120 mlheavy cream
2 žlicadijon mustard

garnish

1 žlicafresh parsley, chopped

Oprema

large skillet · fork · whisk

Postupak

Korak po korak

1
Prick the andouillette sausages a few times with a fork to prevent them from bursting during cooking.
Oko 1 min
Napomena kuhara: Do not prick too many times, as this can dry out the sausage.
2
Melt the butter in a large skillet over medium heat.
Oko 1 min
3
Add the andouillette to the skillet and cook for 15-20 minutes, turning occasionally, until deeply golden brown and cooked through.
Oko 18 min
Napomena kuhara: 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.
Oko 1 min
5
To the same skillet, add the shallot and sauté for 2-3 minutes until softened and translucent.
Oko 3 min
Napomena kuhara: 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.
Oko 1 min
7
Add the chicken broth and bring to a simmer, reducing the liquid slightly for about 2 minutes.
Oko 2 min
8
Stir in the heavy cream and Dijon mustard, whisking until well combined and smooth.
Oko 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.
Oko 1 min
Napomena kuhara: Serve immediately with a side of mashed potatoes or crusty bread.
11
Garnish with fresh parsley before serving.

Po porciji

Nutritivne vrijednosti

13%Ocjena

Kalorije: 659,2kcal
Bjelančevine: 31,2g
Ugljikohidrati: 11,3g
Masti: 53,1g
Vlakna: 2,2g
Šećeri: 4,3g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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.