Pork sausage served with sautéed apples and Dijon-mustard fortified Chablis sauce.

Peel, core, and slice the apples into wedges.

Prepare 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.

Sauté the Apples

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.

Cook the Sausage

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.

Prepare 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.

Finish the Sauce

Place the sausages on a plate, top with the sautéed apples, and drizzle the Chablis sauce over the top. Serve immediately.

Serve

Andouillette sausage

Chablis wine

Dijon mustard

Apples (preferably Granny Smith or similar)

Butter

Olive oil

Shallots, finely chopped

Salt

Black pepper

L’Andouillette au Chablis

Make L’Andouillette Au Chablis Recipe in just 30m. Pork sausage served with sautéed apples and Dijon-mustard fortified Chablis sauce.

L’andouillette Au Chablis Recipe

Frequently paired with

Local Coupons