L’andouillette Au Chablis Recipe
Recipe information
Make L’andouillette Au Chablis in just 30m. Pork sausage served with sautéed apples and Dijon-mustard fortified Chablis sauce.
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Apples
Peel, core, and slice the apples into wedges.
2. Sauté the Apples
In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the apple wedges and sauté for about 5-7 minutes until they are golden brown and tender. Remove from the skillet and set aside.
3. Cook the Sausage
In the same skillet, add the remaining tablespoon of butter. Add the andouillette sausages and cook for about 8-10 minutes, turning occasionally, until they are browned and heated through.
4. Prepare the Sauce
Remove the sausages from the skillet and keep warm. Add the chopped shallots to the skillet and sauté for 2-3 minutes until soft. Pour in the Chablis wine, scraping the bottom of the skillet to deglaze, and let it simmer for about 5 minutes.
5. Finish the Sauce
Stir in the Dijon mustard and season with salt and black pepper to taste. Let it simmer for another minute to thicken slightly.
6. Serve
Place the sausages on a plate, top with the sautéed apples, and drizzle the Chablis sauce over the top. Serve immediately.
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