Andouillette with potatoes and seeded mustard sauce

An aromatic sausage dish that is a staple in the Troyes region of France.

• serves

  2

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 300 g small potatoes such as kipfler or new
• Salt, to season
• 4 tbsp extra virgin olive oil
• 1 andouillette AAAAA, see Note (or other pork sausage, about 250 g)
• 40 g butter
• 5 spring onions, thinly sliced
• 2 tbsp finely chopped parsley
• 125 ml (½ cup) white wine
• 65 g (¼ cup) crème fraiche
• 2 tbsp seeded mustard
• Sea salt flakes and freshly ground black pepper, to taste

Chilling time: 30 minutes

Instructions

1. Place the potatoes in a saucepan and cover with cold water. Season the water generously with salt and bring to the boil over high heat. Reduce the heat to low and simmer until the potatoes are just starting to soften. Drain and set aside to cool, then refrigerate until cold.
2. Once the potatoes are cool, slice into 1 cm thick rounds.
3. Heat 2 tablespoons olive oil in a large heavy based frying pan over medium heat. Add the potatoes and cook, stirring regularly until just golden. Add the sausage and cook, turning occasionally until golden and crisp on all sides.
4. When the sausage and potatoes are golden, add half the butter and half the spring onions and cook until the spring onions are soft, and the potatoes and sausage are crisp. Add half the parsley, toss to coat and remove from the heat.
5. Meanwhile, melt the remaining butter in a small saucepan. Add the remaining spring onion and stir until soft but not coloured. Add wine and simmer until reduced by half. Stir in the crème fraiche and mustard and simmer until slightly reduced. Stir in half the remaining parsley and remove from the heat.
6. To serve, place the potatoes on a serving plate, top with the sausage, then pour over the warm sauce and sprinkle with the remaining parsley.

Note

Andouillette AAAAA, also known as Andouillette 5A is a specialty of the French town of Troyes, a pork sausage made to a special recipe and regulated by the Association Amicale des Amateurs d’Andouillette Authentique.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.