Ingredients with Measurements:
- 4 andouillettes (French sausages)
- 2 tablespoons unsalted butter
- 1 large onion, sliced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat the skillet over medium-high heat.
2. Add the andouillettes to the skillet and cook for 10 minutes, turning occasionally, until browned on all sides.
3. Remove the andouillettes from the skillet and set aside.
4. Add the butter to the skillet and melt.
5. Add the sliced onion to the skillet and cook for 5 minutes, stirring occasionally, until softened.
6. Add the white wine to the skillet and cook for 2 minutes, stirring occasionally, until reduced by half.
7. Add the chicken broth to the skillet and bring to a boil.
8. Reduce the heat to low and stir in the Dijon mustard.
9. Return the andouillettes to the skillet and spoon the sauce over them.
10. Cover the skillet and simmer for 10 minutes, until the andouillettes are cooked through.
11. Sprinkle with chopped parsley and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the andouillettes, low heat for simmering with the sauce.
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 30g
Carbohydrates: 8g
Protein: 20g
Substitutions for ingredients:
- You can use any type of sausage instead of andouillettes.
- You can use beef or vegetable broth instead of chicken broth.
Variations:
- Add sliced mushrooms to the skillet with the onion.
- Use red wine instead of white wine.
- Add a splash of cream to the sauce for a richer flavor.
Tips and tricks:
- Make sure to turn the andouillettes frequently to prevent them from burning.
- Use tongs to handle the andouillettes, as they can be delicate and break apart easily.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the andouillettes in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the andouillettes on a platter with the sauce spooned over them.
Garnishes:
Garnish with additional chopped parsley.
Pairings:
Serve with a side of roasted potatoes or a green salad.
Suggested side dishes:
Roasted potatoes or a green salad.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the andouillettes to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Andouillette is a traditional French sausage made from pork intestines and other offal.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve with crusty bread and a glass of white wine.
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Region: French