Ingredients with Measurements:
- 4 andouillette sausages
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Large skillet
- Tongs
- Whisk
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the andouillette sausages and cook for 5-7 minutes on each side until browned and cooked through. Use tongs to turn the sausages.
3. Remove the sausages from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook for 2-3 minutes until softened.
5. Add the sliced mushrooms and cook for another 5-7 minutes until they release their moisture and start to brown.
6. In a small bowl, whisk together the heavy cream, chicken broth, and Dijon mustard.
7. Pour the cream mixture into the skillet with the mushrooms and stir to combine.
8. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens.
9. Season the sauce with salt and pepper to taste.
10. Return the andouillette sausages to the skillet and spoon the mushroom sauce over them.
11. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the sausages and vegetables. Simmer for the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 430
Fat: 38g
Carbohydrates: 8g
Protein: 16g
Sodium: 740mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of sausage instead of andouillette.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use sour cream instead of heavy cream for a tangier sauce.
Variations:
- Add chopped bacon to the skillet with the onion and garlic for extra flavor.
- Use different types of mushrooms, such as shiitake or oyster, for a more complex flavor.
- Add a splash of white wine to the sauce for a brighter taste.
Tips and Tricks:
- Make sure to cook the sausages until they are browned and cooked through.
- Don't overcrowd the skillet with the mushrooms, or they will steam instead of brown.
- Whisk the cream mixture well to ensure it's smooth and doesn't separate.
Storage Instructions:
Store any leftover andouillette with creamy mushroom sauce in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the andouillette with creamy mushroom sauce on a bed of mashed potatoes or rice for a hearty meal.
Garnishes:
Garnish with chopped fresh parsley for a pop of color and flavor.
Pairings:
Serve with a crisp green salad and a glass of red wine for a complete meal.
Suggested Side Dishes:
Mashed potatoes, rice, or roasted vegetables would be great side dishes for this recipe.
Troubleshooting Advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of chicken broth to thin it out.
Food Safety Advice:
Make sure to cook the sausages until they reach an internal temperature of 160°F to ensure they are safe to eat.
Food History:
Andouillette is a type of sausage that originated in France and is made from pork intestines. It has a distinctive flavor and texture that is loved by many.
Flavor Profiles:
This recipe has a rich and creamy mushroom sauce that complements the savory and slightly spicy flavor of the andouillette sausages.
Serving Suggestions:
Serve the andouillette with creamy mushroom sauce as a main course for a cozy dinner at home.
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Region: French