Andouillette Grillee

Nutrition · per serving

Steps

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 pieces, about 180 g each andouillettes60 g, finely minced shallot10 g, finely chopped flat-leaf 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.

   10 ml neutral oil2 pieces, about 180 g each andouillettes
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.

   20 g unsalted butter60 g, finely minced shallot1 small pinch fine salt
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.

   100 ml dry white wine
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.

   30 g Dijon mustard120 ml double cream1 pinch black pepper
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.

   2 pieces, about 180 g each andouillettes10 g, finely chopped flat-leaf parsley2 small pinches black pepper

Origin & History

Andouillette is a traditional French sausage made primarily from pork chitterlings, especially associated with regions such as Troyes, Lyon, and Cambrai. Its robust aroma and coarse texture make it a classic bistro specialty, often paired with mustard, wine, or cream sauces. Grilling is one of the most common and beloved ways to serve it.