Andouillette in Old Fashioned Mustard Sauce Recipe

 

This recipe describes how to easily prepare an andouillette in old fashioned mustard sauce. One of the most popular charcuterie preparations in France and typically Lyonnaise. What else? It is a tripe sausage! It has a very strong flavor and a peculiar smell. Yes that is andouillete, we really love it, or just can not even see it. There is never nothing in the middle. These days I am spending some time in Lyon for work, so I consider appropriate to begin my journey through Lyon recipes with this dish that I love: an andouillette in one of its most widespread preparations, the old fashined mustard sauce. And you, would you like the andouillette or you would hate it? If you want to share your thoughts or opinions with me and other readers of this blog, do not hesitate to leave a message in the comments section.

Andouillette in Old Fashioned Mustard Sauce Recipe

Average Rating: (2 votes, average: 5.00 out of 5)
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Serves: 4 Time: 30 m Difficulty: Easy

Ingredients

• 4 andouillette sausages
• 100 ml of crème fraîche
• 2 tablespoons of old fashioned mustard
• 4 large shallots
• 1 dash of white wine
• Butter or olive oil
• Salt and pepper

Directions

1. Peel and wash the onions. Finely chop them.
2. In a skillet over medium heat, add 2 tablespoons of butter or olive oil.
3. When it is hot, brown the anduoillette sausages on both sides. Reserve them.
4. In the same skillet, saute over medium-low heat the shallots for about 5 minutes, without browning them.
5. When the shallots are translucent add a dash of white wine and reduce over medium-low heat for a few minutes.
6. Add the spoonfuls of old fashioned mustard and the crème fraîche. Mix well.
7. Place again the andouillette sausages in the skillet.
8. Put the lid on and cook over medium-low heat for 15 minutes more or less.
9. It is done. Serve immediately. Enjoy!

Hints, Tips, and Tricks

• The andouillette sausage with old fashioned mustard is usually served with fries and a green salad.
• You can serve the sausages with their skins and let each guest to remove it on their plate or you can remove it before serving.
• In this recipe, you can vary the amounts of mustard and / or crème fraîche to taste.
• You can use Dijon mustard instead of old fashined mustard.
• Crème fraîche can be replaced by heavy cream.

 

Categories: carnes internacional recipe

Tags: andouillette francesa mostaza