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 porciji
Cuisine: french
Ingredients: 2 kos andouillette; 1 žlica butter; 1 kos 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 ščepec salt; 1 ščepec 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.

Izvirni recept avtorja Forkin

Skupni čas: 35 min
Porcije: 2
Zahtevnost: Srednje
Na porcijo: 659 kcal

Informacije o alergenih: lahko vsebuje mleko, gorčica in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

2 kosandouillette
1 žlicabutter
1 ščepecsalt
1 ščepecblack pepper, freshly ground

sauce

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

garnish

1 žlicafresh parsley, chopped

Oprema

large skillet · fork · whisk

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

13%Ocena

Kalorije: 659,2kcal
Beljakovine: 31,2g
Ogljikovi hidrati: 11,3g
Maščobe: 53,1g
Vlaknine: 2,2g
Sladkorji: 4,3g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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.