Entree: France – Burgundy – Andouillette de Troyes (Coarse pork sausage made from pork intestines and tripe, traditionally served pan-seared with a mustard-wine sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 andouillettes de Troyes, approx. 6 oz (170 g) each
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 2 shallots, finely chopped
- 1 cup (240 ml) dry white wine (preferably a dry Burgundy)
- 1/2 cup (120 ml) chicken stock
- 2 tbsp (30 g) Dijon mustard
- 1/4 cup (60 ml) crème fraîche
- 2 tbsp (6 g) chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Bring a saucepan of the white wine and chicken stock to a gentle simmer. Add the andouillettes and poach gently for 8–10 minutes until just cooked through. Remove sausages and pat dry with paper towels.
2. In a large skillet, heat the vegetable oil and 1 tbsp (15 g) butter over medium-high heat. Add the andouillettes and brown on all sides, about 3–4 minutes per side. Transfer to a warm plate.
3. Reduce heat to medium. Add remaining butter to the pan and sauté the shallots until translucent, about 2 minutes.
4. Deglaze the pan with the reserved poaching liquid (or an extra splash of wine if needed), scraping up browned bits. Add the chicken stock and simmer 2–3 minutes to slightly reduce.
5. Whisk in the Dijon mustard and crème fraîche, simmer gently until sauce is glossy and slightly thickened, about 2 minutes. Taste and season with salt and pepper.
6. Return the andouillettes to the pan and spoon sauce over them to warm through for 1 minute. Sprinkle with chopped parsley and serve immediately with extra mustard on the side if desired.