ReceptnaptárAndouillette grillée à la moutarde (grilled andouillette with mustard sauce)
Andouillette grillée à la moutarde is a classic French bistro dish: grilled tripe sausage with a whole-grain mustard and white wine sauce, over mashed potatoes. Real andouillette has a strong flavor, so a milder cooking sausage is a good stand-in for the faint-hearted. The mustard and wine balance it.
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Ingredients
Method
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- Score the sausages several times. Cook in a pan or on a grill with a little oil over medium heat for 14-16 minutes, turning often, until golden and cooked through.
- Meanwhile, melt the butter in a small pot and sauté the shallot for 2 minutes.
- Add the white wine and reduce by half (about 3 minutes).
- Add the cream, then the mustard. Simmer 2-3 minutes until the sauce thickens. Season with salt and pepper.
- Set the sausages on the mashed potatoes and pour the mustard sauce over. Serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Real andouillette is strong; a mild French cooking sausage is a good substitute.
- Whole-grain mustard gives the sauce character.
- Don't cook too fast, or the casing splits.
- Serve with mashed potatoes and a tart salad.
Frequently asked questions
What can replace andouillette?
A good quality spiced fresh sausage (Toulouse-style, or Hungarian homemade).
Without the sauce?
Mustard and pickles are fine too.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
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- Salade de haricots verts à l'échalote (green bean salad with shallots)
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