Entree: France – Champagne – Andouillette de Troyes (Coarse traditional pork sausage from Troyes made with tripe and pork, seasoned and finished grilled or braised)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 andouillettes, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium shallot, finely chopped (approx. 40 g)
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) chicken stock or veal stock
- 2 tbsp (30 g) Dijon mustard
- 1 tsp (1 g) fresh thyme leaves, chopped
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped
- 1 lb (454 g) new potatoes, scrubbed (optional, for serving)

Instructions

1. Heat the olive oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat. Pat andouillettes dry and sear them 3–4 minutes per side until deeply browned. Transfer sausages to a plate and keep warm. In the same pan reduce heat to medium, add remaining butter and the chopped shallot, and cook 2–3 minutes until soft. Deglaze with the white wine, scraping up browned bits, then add the stock, thyme, bay leaf, and Dijon mustard; whisk to combine.
2. Return the andouillettes to the pan, spoon sauce over them, reduce heat to low, cover partially, and simmer gently 8–12 minutes until sausages are cooked through and sauce has slightly thickened. Adjust seasoning with salt and pepper, stir in parsley, and serve hot with boiled new potatoes or crusty bread, spooning the mustard-wine sauce over the sausages.