Andouillette Grillee

Ingredients

Instructions

1. 1

   Pat the andouillettes dry with paper towel and lightly score the surface in 2 or 3 shallow diagonal slashes so they do not burst as easily during cooking. Finely mince the shallot and chop the parsley.

2. 2

   Heat a grill pan or heavy skillet over medium heat until properly hot, then add the neutral oil. Add the andouillettes and cook for 12 to 15 minutes, turning every 2 to 3 minutes so they brown evenly on all sides. Lower the heat if they color too fast; they should be deeply golden and heated through without splitting excessively.

3. 3

   While the sausages cook, melt the butter in a small saucepan over medium-low heat. Add the shallot and a tiny pinch of salt, then sweat for 2 to 3 minutes until softened but not browned; keeping the shallot pale gives the sauce a smoother, sweeter finish.

4. 4

   Pour in the white wine and simmer briskly for 3 to 4 minutes until reduced by about half. This cooks off the raw alcohol and concentrates the acidity needed to balance the rich sausage.

5. 5

   Whisk in the Dijon mustard, then add the double cream and black pepper. Simmer gently for 2 to 3 minutes until the sauce lightly coats the back of a spoon. Do not boil hard after adding the cream or the sauce may lose its smooth texture.

6. 6

   Transfer the grilled andouillettes to a warm plate and rest for 2 minutes so the juices settle. Spoon the mustard sauce onto or beside the sausages, then finish with chopped parsley and a final pinch of black pepper. Serve immediately.

Nutrition per serving

Notes

• •Serve with pommes puree, sauteed potatoes, or a simple green salad dressed with sharp vinaigrette.
• •Andouillette has a pronounced aroma and flavor; good browning and a tangy mustard sauce help round it out.
• •If using an outdoor grill, cook over medium rather than high heat to reduce splitting and flare-ups.
• •Choose a dry white wine such as Muscadet, Aligote, or a basic Sauvignon Blanc for a classic French profile.

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