Andouillette à la Moutarde

Andouillette is France's most divisive sausage — a thick, handmade chitterling sausage with a powerfully funky, barnyard aroma that is either deeply beloved or firmly rejected. The Association Amicale des Amateurs d'Andouillette Authentique (AAAAA) certifies the finest examples, which must be made entirely by hand. Grilled until blistered and served with Dijon mustard sauce, it is a quintessential French brasserie classic.

Serves: 2

Ingredients

• 4 andouillettes (approx. 150g/5 oz each) — AAAAA grade if available
• 1 tbsp (15ml) neutral oil
• Salt and black pepper

Mustard cream sauce

• 1 shallot, finely minced
• 150ml (⅔ cup) dry white wine (Chablis or Mâcon)
• 100ml (scant ½ cup) double cream
• 2 tbsp (30ml) Dijon mustard
• 1 tbsp (15ml) unsalted butter
• Salt, white pepper
• Fresh flat-leaf parsley, finely chopped

Instructions

1. Score each andouillette 4–5 times diagonally with a sharp knife to prevent bursting.
2. Heat oil in a heavy frying pan or cast-iron griddle over medium-high heat. Cook andouillettes 12–15 minutes, turning every 3 minutes, until deeply blistered and browned on all sides and heated through. Resist the urge to press them down.
3. While the sausages cook, prepare the sauce: sauté shallot in butter in a small saucepan over medium heat for 3 minutes until soft. Pour in white wine and reduce by two-thirds, about 5 minutes.
4. Add cream and simmer 3–4 minutes until the sauce coats the back of a spoon. Remove from heat and whisk in mustard — do not boil after adding mustard or it turns bitter. Season with salt and white pepper.
5. Plate the andouillettes, spoon mustard cream sauce alongside, scatter with parsley.
6. Serve immediately with French fries, sautéed potatoes or a simple green salad and crusty bread.

Cook's Notes: Andouillette is available from French charcuteries, online specialist butchers, or in jars. The strong smell mellows considerably once cooked. Chablis or any unoaked white Burgundy is the traditional pairing. This is very much a late-night brasserie dish — best eaten after midnight in Paris, or at any hour you choose.