Andouillette with Mustard Sauce

备料

配料

做法

分步操作

1. 1

   Prick the andouillette sausages a few times with a fork to prevent them from bursting during cooking.

   约 1分钟

   烹饪提示： Do not prick too many times, as this can dry out the sausage.

2. 2

   Melt the butter in a large skillet over medium heat.

   约 1分钟

3. 3

   Add the andouillette to the skillet and cook for 15-20 minutes, turning occasionally, until deeply golden brown and cooked through.

   约 18分钟

   烹饪提示： Adjust heat as needed to prevent burning while ensuring even browning.

4. 4

   Remove the andouillette from the skillet and set aside on a plate, keeping warm.

   约 1分钟

5. 5

   To the same skillet, add the shallot and sauté for 2-3 minutes until softened and translucent.

   约 3分钟

   烹饪提示： Scrape up any browned bits from the bottom of the pan for extra flavor.

6. 6

   Pour in the white wine and deglaze the pan, scraping up any remaining fond.

   约 1分钟

7. 7

   Add the chicken broth and bring to a simmer, reducing the liquid slightly for about 2 minutes.

   约 2分钟

8. 8

   Stir in the heavy cream and Dijon mustard, whisking until well combined and smooth.

   约 1分钟

9. 9

   Season the sauce with salt and black pepper to taste.

10. 10

    Slice the cooked andouillette into thick rounds or serve whole, then spoon the mustard sauce generously over top.

    约 1分钟

    烹饪提示： Serve immediately with a side of mashed potatoes or crusty bread.

11. 11

    Garnish with fresh parsley before serving.