📝 About This Recipe
A true cornerstone of French charcuterie, Andouillette is a bold, rustic sausage crafted from high-quality pork chitterlings and stomach, seasoned with a secret blend of spices. This dish celebrates the 'A.A.A.A.A.' standard of excellence, offering a unique, funky aroma and a rich, melting texture that offal lovers adore. Searing these sausages until the casing is shatteringly crisp and serving them with a sharp, creamy mustard sauce creates a masterpiece of bistro comfort.
🥗 Ingredients
The Star of the Show
- 4 pieces Authentic Andouillette Sausages (Look for the A.A.A.A.A. seal if possible; approximately 150-180g each)
- 30 grams Unsalted Butter (High-quality European style preferred)
- 1 tablespoon Neutral Oil (Grapeseed or vegetable oil for searing)
For the Mustard Cream Sauce
- 2 Shallots (Very finely minced)
- 150 ml Dry White Wine (A crisp Aligoté or Sauvignon Blanc)
- 200 ml Crème Fraîche (Heavy cream can be substituted in a pinch)
- 2 tablespoons Dijon Mustard (Smooth and pungent)
- 1 tablespoon Wholegrain Mustard (For texture and visual appeal)
- 1/2 teaspoon Sea Salt (To taste)
- 1/4 teaspoon Freshly Ground Black Pepper (To taste)
- 1 small bunch Fresh Chives (Finely snipped for garnish)
The Accompaniments
- 600 grams Yukon Gold Potatoes (Peeled and cut into cubes for frites or sautéed potatoes)
- 1 tablespoon Fresh Parsley (Chopped for the potatoes)
- 1 clove Garlic (Smashed for the sautéing oil)
👨🍳 Instructions
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1
Remove the andouillettes from the refrigerator 20 minutes before cooking to bring them to room temperature; this ensures even heating through the dense interior.
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2
Pat the sausages thoroughly dry with paper towels. Moisture is the enemy of a crispy casing, which is essential for the textural contrast of this dish.
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3
Heat the oil and 15g of butter in a large heavy-bottomed skillet over medium-low heat. We want a gentle sizzle, not a scorching sear.
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4
Prick each sausage once or twice with a fine needle to prevent the casing from bursting, then place them in the pan.
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5
Cook the sausages for 15-20 minutes, turning frequently. The goal is a deep golden-brown crust on all sides and an internal temperature of 70°C (160°F).
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6
While the sausages cook, prepare your potatoes. If making sautéed potatoes, fry them in a separate pan with the remaining butter and garlic until crispy.
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7
Once the andouillettes are golden and cooked through, remove them from the skillet and set aside on a warm plate to rest.
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8
Discard the excess fat from the skillet, but keep the brown bits (the fond). Add the minced shallots and sauté for 2 minutes until translucent.
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9
Deglaze the pan by pouring in the white wine. Scrape the bottom of the pan with a wooden spoon and let the liquid reduce by half.
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10
Lower the heat and stir in the crème fraîche. Simmer gently for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
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11
Whisk in both the Dijon and wholegrain mustards. Do not let the sauce boil after adding the mustard, as it can lose its piquancy and turn bitter.
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12
Season the sauce with salt and pepper to taste. Return the sausages to the pan briefly to coat them in the warm sauce.
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13
Plate each sausage with a generous portion of potatoes, nap with the mustard sauce, and garnish with fresh chives and parsley.
💡 Chef's Tips
Choose sausages labeled 'A.A.A.A.A.' (Association Amicale des Amateurs d'Andouillette Authentique) for the highest quality. If you find the flavor too intense, you can poach the sausages in simmering water for 5 minutes before frying to mellow the aroma. Never rush the frying process; a low and slow heat ensures the interior is hot without burning the delicate skin. Use a non-stick or well-seasoned cast iron pan to prevent the protein-rich skin from sticking and tearing.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Beaujolais Blanc or a Chablis to cut through the richness. A side of sharp green salad with a lemon vinaigrette provides a necessary refreshing contrast. Traditional Lyonnaise sautéed potatoes with plenty of garlic and parsley are the classic accompaniment. Serve with a extra dollop of cold Dijon mustard on the side for those who prefer an extra kick.