L’andouillette Au Chablis Recipe

Time30m

Serves4

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

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Ingredients

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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.