Entree: France – Lyonnais – Andouillette (Coarse pork and tripe sausage pan-fried and served with a white wine and mustard sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 andouillettes, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, minced (approx. 1 oz (30 g))
- 1/2 cup (120 ml) dry white wine
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) white wine vinegar
- 2 tbsp (30 ml) crème fraîche or heavy cream
- 1 lb (454 g) baby potatoes, halved
- 1 tbsp (15 ml) chopped fresh parsley
- Salt and freshly ground black pepper, to taste

Show original ingredient measurements

- 4 andouillettes, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, minced (approx. 1 oz / 30 g)
- 1/2 cup (120 ml) dry white wine
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) white wine vinegar
- 2 tbsp (30 ml) crème fraîche or heavy cream
- 1 lb (454 g) baby potatoes, halved
- 1 tbsp (15 ml) chopped fresh parsley
- Salt and freshly ground black pepper, to taste

Instructions

1. Bring a pot of salted water to a simmer and cook the halved baby potatoes until tender, about 12–15 minutes; drain and keep warm.
2. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add the andouillettes and brown evenly on all sides, about 6–8 minutes total, reducing heat if they begin to burst; transfer sausages to a plate and tent with foil.
3. In the same skillet, add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter. Add the minced shallot and sauté until softened but not browned, about 1–2 minutes.
4. Deglaze the pan with 1/2 cup (120 ml) dry white wine, scraping up browned bits; simmer until reduced by about half, 2–3 minutes.
5. Stir in 1 tbsp (15 ml) Dijon mustard and 1 tbsp (15 ml) white wine vinegar, then whisk in 2 tbsp (30 ml) crème fraîche or heavy cream until smooth. Season with salt and pepper.
6. Return andouillettes to the pan and spoon sauce over them; simmer gently 2–3 minutes to reheat and meld flavors.
7. Serve the andouillettes with potatoes and sauce spooned over, sprinkled with 1 tbsp (15 ml) chopped fresh parsley.