Entree: France – Central Culinary Region – Andouillette (Rustic coarse pork sausage made with chitterlings and tripe, traditionally pan-seared and served with a mustard-wine sauce)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Total 20 min

Ingredients

- 4 andouillettes, approx. 4.5 oz (125 g) each
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 large (about 50 g) shallot, finely minced
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 g) Dijon mustard
- 1/4 cup (60 ml) heavy cream or crème fraîche
- 1 tbsp (15 g) whole-grain mustard (optional, for texture)
- 1 tbsp (15 g) chopped fresh parsley
- Salt and freshly ground black pepper
- 1 lemon, cut into wedges (for serving)

Instructions

1. Pat the andouillettes dry with paper towels. Heat a large skillet over medium-high heat and add olive oil and 1 tbsp (15 g) butter. Add sausages and brown evenly, turning frequently, until crisp and cooked through, about 10–12 minutes depending on thickness. Transfer sausages to a warm plate and keep warm.
2. Reduce heat to medium, add remaining 1 tbsp (15 g) butter to the skillet and add minced shallot. Sauté 1–2 minutes until softened. Deglaze with white wine and simmer until reduced by half, about 2–3 minutes. Stir in Dijon mustard and cream, simmer gently until sauce thickens slightly, adjust seasoning with salt and pepper, then return sausages to the pan to warm in the sauce 1 minute. Sprinkle with chopped parsley and serve immediately with lemon wedges and crusty bread or potatoes.