A true Lyonnaise andouillette with veal ruffle, gently warmed then browned in a skillet, served with a Dijon mustard, white wine, and crème fraîche sauce, accompanied by sautéed potatoes.
Ingredients
- 4 pieces artisanal Lyonnaise andouillette with veal ruffle
- 600 g waxy potatoes
- 120 g shallots
- 60 g strong Dijon mustard
- 150 ml full-fat crème fraîche
- 12 cl dry white wine
- 30 g unsalted butter
- 2 tbsp sunflower oil
- 10 g fresh flat-leaf parsley
- to taste fine salt
- to taste black peppercorns
Method
- Remove the andouillettes from the refrigerator before cooking so they lose their deep chill. Wipe them gently without piercing them: puncturing the casing would let the juices escape and risk drying them out.
- Peel the potatoes, cut them into even cubes, then rinse them to remove excess starch. Place them in a saucepan of lightly salted cold water, bring to a simmer, and parboil them until the outside is tender but the center remains firm. Drain them carefully and let them steam dry.
- Peel and finely mince the shallots. Pick and chop the parsley. Set aside separately.
- Heat a large skillet over medium heat with some of the oil and butter. Add the andouillettes and heat them slowly, turning them regularly. Maintain a moderate heat so the center heats through before the casing colors.
- When the andouillettes are hot throughout, slightly increase the heat and brown them on all sides. Handle them with tongs rather than a fork. Remove them from the skillet and keep them warm without covering them tightly.
- While they cook, heat the rest of the oil in a second skillet. Add the very dry potatoes and let them form a crust before turning them. Add some of the butter during cooking, salt moderately, and continue until they are evenly browned. Add the parsley off the heat.
- Keep the cooking juices from the andouillettes in their skillet. Remove only the excess fat, add the shallots, and sweat them gently without browning.
- Deglaze with the white wine, scraping the bottom of the skillet carefully. Reduce until you obtain a slightly syrupy liquid and until the raw alcohol smell is gone.
- Lower the heat, stir in the crème fraîche, then let simmer gently until the sauce coats the back of a spoon. Do not let it boil vigorously, which would make it greasy and mask the mustard.
- Briefly remove the skillet from the heat and whisk in the mustard. Season generously with pepper, taste, then adjust the salt very carefully, as the andouillettes and mustard are already seasoned.
- Return the andouillettes to the sauce and baste them on all sides over very low heat, just long enough to glaze them without strongly reboiling the mustard.
- Place a whole andouillette on each warm plate. Coat it with sauce, leaving part of its browned surface visible, then arrange the sautéed potatoes alongside. Serve immediately.
Nutrition
Per serving
- Energy
- 389.1 kcal
- Protein
- 4.73 g
- Carbohydrate
- 30.99 g
- Fat
- 25.52 g
- Fibre
- 4.6 g
- Calcium
- 55.8 mg
- Iron
- 1.23 mg
- Magnesium
- 10.33 mg
