Entree: France – Normandy – Andouille de Vire (Coarse smoked pork sausage from Vire, Normandy, typically pan‑fried and served with a cider sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (454 g) andouille de Vire sausage, sliced into 1/2-inch (1.3 cm) rounds
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 medium shallot (about 40 g), finely minced
- 2 medium Normandy apples (about 12 oz / 340 g), peeled, cored and sliced into 1/4-inch (6 mm) crescents
- 1 cup (240 ml) dry Normandy cider
- 1/4 cup (60 ml) crème fraîche or heavy cream
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar (optional, for brightness)
- Fresh parsley, chopped, for garnish
- Salt and freshly ground black pepper to taste

Instructions

1. Heat 1 tbsp (15 ml) butter and the oil in a large skillet over medium-high heat; add the sliced andouille and cook until browned and crisp around the edges, about 3–4 minutes per side. Transfer to a plate and reserve.
2. Reduce heat to medium, add remaining 1 tbsp (15 g) butter to the skillet, then add minced shallot; sauté until translucent, about 1–2 minutes.
3. Add the apple slices and cook, stirring, until they begin to soften and take on color, about 3–4 minutes.
4. Pour in the dry cider to deglaze the pan, scraping any browned bits from the bottom; bring to a simmer and reduce by about one-third, 3–5 minutes.
5. Stir in the crème fraîche and Dijon mustard until smooth; if desired, add 1 tbsp (15 ml) apple cider vinegar for brightness, and season with salt and pepper.
6. Return the browned andouille to the skillet, spoon the sauce over the slices, and simmer gently for 2–3 minutes to marry flavors and warm the sausage through.
7. Garnish with chopped parsley and serve immediately with boiled potatoes, crusty bread, or buttered noodles.