Stéphane Reynaud

Andouillettes à la Moutarde

Andouillettes with Mustard

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Andouillettes tirées à la ficelle 6
  • White wine 2 glasses
  • French shallots 3

Method

  1. Prick the andouillettes. Peel and dice the shallots.
  2. Gently sauté the andouillettes and shallots in a frying pan. Once the shallots have cooked down, deglaze the pan with white wine and allow the liquid to reduce by half.
  3. Arrange the andouillettes in a gratin dish.
  4. Add the cream to the white wine and once again allow to