Andouillette Lyonnaise
Pan-seared pork andouillette sausage with caramelized onions and a bright mustard-wine sauce. A classic French bistro dish ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 32g
Ingredients
- 4 links andouillette sausages
- 2 medium onions
- 2 tbsp olive oil
- ½ cup dry white wine
- 1 tbsp whole-grain mustard
- 1 tbsp butter
- 1 to taste salt and black pepper
Instructions
- 1
Slice onions into thin half-moons, about 1/4 inch thick.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear andouillettes 3-4 minutes per side without moving until golden brown all over.
- 4
Transfer sausages to a plate. Pour off all but 1 tbsp fat from the pan.
- 5
Add onions to the same pan and cook over medium, stirring often, for 12-15 minutes until caramelized and deep golden.
- 6
Pour in white wine and scrape up any browned bits from the pan bottom with a spoon.
- 7
Return sausages to the pan. Stir in mustard and butter until the sauce is glossy, about 1 minute.
- 8
Taste and adjust seasoning with salt and pepper. Serve immediately with crusty bread.
Tools you’ll need
- large skillet (12-inch preferred)
- cutting board
- chef's knife
- wooden spoon
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
