📝 About This Recipe
A true icon of French charcuterie, the Andouillette de Troyes is a hand-drawn sausage made from high-quality pork chitterlings and stomach, seasoned with a secret blend of spices. This dish offers a bold, earthy flavor profile and a unique texture that has earned it a cult following among gourmets worldwide. Prepared here in the traditional 'à la moutarde' style, the richness of the pork is perfectly balanced by a sharp, velvety Dijon cream sauce.
🥗 Ingredients
The Star
- 4 pieces Andouillettes de Troyes (AAAAA certified if possible) (fresh or high-quality vacuum-sealed)
- 30 grams Unsalted Butter (for pan-searing)
- 1 tablespoon Neutral Oil (such as grapeseed or sunflower)
The Aromatics & Sauce
- 2 Shallots (finely minced)
- 150 ml Dry White Wine (preferably a Chablis or dry Aligoté)
- 200 ml Crème Fraîche (full fat for the best texture)
- 2 tablespoons Dijon Mustard (smooth variety)
- 1 tablespoon Wholegrain Mustard (for texture and visual appeal)
- 1 small bunch Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
👨🍳 Instructions
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1
Remove the andouillettes from the refrigerator 20 minutes before cooking to allow them to reach room temperature, ensuring even heat distribution.
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2
Using a toothpick or a very fine needle, prick the skins of the sausages in 3-4 places to prevent them from bursting during the searing process.
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3
In a large, heavy-bottomed skillet or cast-iron pan, heat the oil and butter over medium-low heat until the butter begins to foam.
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4
Place the andouillettes in the pan. Cook them slowly for about 12-15 minutes, turning frequently with tongs until they are golden brown and crispy on all sides.
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5
Once the sausages are cooked through and beautifully browned, remove them from the pan and set them aside on a warm plate. Cover loosely with foil.
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6
In the same pan, discard any excess fat, leaving about a tablespoon. Add the minced shallots and sauté over medium heat for 2-3 minutes until translucent and soft.
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7
Deglaze the pan with the dry white wine, scraping the bottom with a wooden spoon to release all the flavorful browned bits (the fond).
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8
Increase the heat slightly and let the wine reduce by half, which should take about 3-4 minutes.
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9
Reduce the heat to low and whisk in the crème fraîche. Simmer gently for 2 minutes until the sauce begins to thicken slightly.
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10
Whisk in both the smooth Dijon and the wholegrain mustard. Do not let the sauce boil after adding the mustard, as this can cause it to lose its punch and become bitter.
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11
Taste the sauce and adjust the seasoning with sea salt and freshly ground black pepper.
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12
Return the andouillettes to the pan, rolling them gently in the sauce to coat and reheat for just 1 minute.
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13
Stir in the freshly chopped parsley at the very last second for a burst of color and freshness.
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14
Serve immediately on warmed plates, spooning a generous amount of the mustard cream sauce over each sausage.
💡 Chef's Tips
Look for the 'AAAAA' (Association Amicale des Amateurs d'Andouillette Authentique) label to ensure you are getting a high-quality, artisanal product. Cook the sausages slowly; high heat can cause the casing to snap and the interior to dry out before the center is hot. If the sauce becomes too thick, add a splash of warm water or chicken stock to loosen it to a coating consistency. Always use a dry, acidic white wine to cut through the inherent richness of the pork chitterlings. Avoid over-salting the sauce early on, as the sausages themselves are often quite savory.
🍽️ Serving Suggestions
Classic French Fries (frites) are the traditional accompaniment to soak up the mustard sauce. A simple green salad with a sharp vinaigrette provides a necessary acidic contrast to the dish. A glass of chilled Chablis or a crisp Champagne pairs beautifully with the earthy flavors. Steamed buttery potatoes with a sprinkle of sea salt make for a lighter, elegant side. A side of braised lentils also works wonderfully to complement the rustic nature of the meat.