French
Andouillette grillée
Une andouillette de Troyes grillée doucement jusqu’à ce que la peau soit dorée et croustillante, servie avec une sauce moutarde au vin blanc. Le goût est franc, rustique, et typiquement bistrot.
Watch it madeVanity Fair France · 1:59
Ingredients
- Andouillettes de Troyes2, about 180g each
- Neutral oil1 tbsp
- Unsalted butter20g
- Shallot, finely chopped1 small
- Dry white wine80ml
- Dijon mustard1 1/2 tbsp
- Crème fraîche100g
- Flat-leaf parsley, chopped1 tbsp
- Freshly ground black pepperto taste
- Fine sea saltto taste
Method
- Take the andouillettes out of the refrigerator 20 minutes before cooking so they lose their chill.
- Warm the oil on a grill pan, plancha, or barbecue grate over medium heat; the heat should be steady but not fierce, so the skins do not burst.
- Place the andouillettes on the grill and cook for 14 to 16 minutes, turning them often with tongs, until evenly browned and hot through.
- While they grill, melt the butter in a small saucepan over medium-low heat and soften the shallot for 3 minutes without browning.
- Add the white wine and simmer until reduced by about half.
- Whisk in the Dijon mustard and crème fraîche, then simmer gently for 2 to 3 minutes until lightly thickened.
- Season the sauce with pepper and a little salt, then stir in the chopped parsley.
- Rest the grilled andouillettes for 2 minutes, then serve them whole with the mustard sauce spooned alongside or over the top.
Common questions
Can I substitute the andouillettes de Troyes with another sausage?
Yes, but the flavor and texture will change. Use a firm, well-seasoned sausage with a natural casing, like smoked pork sausage or bratwurst. Avoid very lean sausages; they dry out before browning properly.
How long should I grill andouillettes without splitting the skins?
Plan on 14 to 16 minutes over steady medium heat, turning often with tongs. Don’t use high heat: it can burst the casing before the center is hot. Let them rest 2 minutes before serving.
What are the most common mistakes when making the mustard cream sauce?
The biggest mistakes are browning the shallot, boiling the cream hard, or adding mustard too early over high heat. Keep the heat low, reduce the wine first, then whisk in mustard and crème fraîche gently.
Can I make this dish ahead and reheat it?
The sauce can be made a few hours ahead and gently reheated. Grill the andouillettes just before serving for the best texture. Leftovers keep 1 to 2 days in the fridge, but the casing softens when reheated.
What should I serve with grilled andouillettes?
Serve them with the mustard sauce plus simple sides that cut the richness: mashed potatoes, green beans, lentils, or a crisp salad. A dry white wine or light beer also works well alongside the dish.