Homemade Andouillette with Dijon Mustard Sauce

Ingredients

• 4 Andouillette sausages 4 Andouillette sausages
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon butter 1 tablespoon butter
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   In a small bowl, mix together the dried thyme, dried oregano, paprika, salt, and pepper.
4. 4.
   Place the Andouillette sausages in the skillet with the onions and garlic. Sprinkle the spice mixture over the sausages, turning them to coat evenly.
5. 5.
   Cook the sausages until browned on all sides, about 5 minutes.
6. 6.
   Transfer the sausages to a baking dish and pour the chicken broth over them.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the sausages are cooked through.
8. 8.
   Meanwhile, in a small saucepan, melt the butter over low heat. Stir in the Dijon mustard and cook for a few minutes until heated through.
9. 9.
   Remove the sausages from the oven and serve them with the Dijon mustard sauce. Garnish with fresh parsley.

Treat your ingredients with care...

• Andouillette sausages — Make sure to handle the sausages gently to prevent them from breaking. They have a delicate texture, so be careful when turning them in the skillet.

Tips & Tricks

• For an extra burst of flavor, marinate the Andouillette sausages in a mixture of white wine, garlic, and herbs for a few hours before cooking.
• Serve the Andouillette with a side of creamy mashed potatoes or crusty French bread to soak up the delicious sauce.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the spice mixture.

Serving advice

Serve the Andouillette hot, accompanied by a generous drizzle of the Dijon mustard sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Andouillette sausages on a platter, with the Dijon mustard sauce served in a small bowl on the side. Sprinkle some chopped parsley over the sausages for an elegant touch.