Andouillette

Name: Andouillette
Yield: 2 servings
Cuisine: French
Ingredients: 4 andouillettes; 2 shallots, chopped; 150ml white wine; 2 tbsp Dijon or wholegrain mustard; 150ml cream; Chips or sautéed potatoes, to serve

Andouillette/ahn-doo-ee-YET/

Also known as: Andouillette de Troyes, Andouillette Lyonnaise, French Tripe Sausage

About this dish

A coarse sausage made from pork or veal intestines and tripe, grilled or fried and served with mustard sauce and chips.

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Ingredients

🌭4 andouillettes

🧅2 shallots, chopped

🍷150ml white wine

🫙2 tbsp Dijon or wholegrain mustard

🥛150ml cream

🍟Chips or sautéed potatoes, to serve

Method

Serves 2

Prick the andouillettes lightly.

Grill or fry them gently for 15–20 minutes until browned and hot through.

Soften the shallots in butter and add the wine, reducing by half.

Stir in the cream and mustard and simmer until thick.

Serve the andouillettes with the mustard sauce and chips.

✓ What Makes it Authentic

Andouillette is famous in Troyes and Lyon; the best are certified 'AAAAA' by an association of andouillette lovers. It has a strong, earthy smell.

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