Classic Grilled French Andouillette Sausage with White Wine Mustard Sauce

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Andouillette is a storied French bistro sausage made from pork large intestines and tripe, prized for its bold, peppery, slightly funky character. Traditionally snapped over high heat to crisp the casing while keeping the interior moist, it is almost always served with pungent mustard and a sharp white wine pan sauce. This version sticks close to the Lyon and Paris bistro tradition, pairing the grilled sausage with a shallot-and-white-wine reduction finished with butter and whole-grain mustard.

Nutrition Facts

Per serving (estimated)

• 595 kcalCalories
• 38 gFat
• 15 gSaturated Fat
• 22 gCarbs
• 2 gFiber
• 3 gSugar
• 28 gProtein
• 980 mgSodium
• 640 mgPotassium
• 70 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the sausages

• 4 good-quality andouillettes (about 150-180 g each), brought to room temperature
• 2 tablespoons unsalted butter, melted
• 1 tablespoon neutral oil (such as grapeseed)
• Freshly ground black pepper, to taste

For the white wine mustard sauce

• 2 tablespoons unsalted butter
• 2 medium shallots, finely minced (about 1/3 cup)
• 1 garlic clove, finely grated
• 1 cup dry white wine (such as Chablis or Sauvignon Blanc)
• 3/4 cup low-sodium chicken stock
• 2 tablespoons whole-grain mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon crème fraîche (optional)
• 1 teaspoon fresh thyme leaves, chopped
• Salt and freshly ground black pepper, to taste

To serve

• Steamed baby potatoes or pommes frites, warmed
• Extra whole-grain mustard and Dijon, in small bowls
• Roughly chopped flat-leaf parsley, for garnish
• Simple green salad with sharp vinaigrette, on the side

Directions

1. Pat the andouillettes dry with paper towels and lightly score the casings in 2-3 places with a sharp knife to prevent bursting. Brush all over with the melted butter and oil, then season with black pepper.
2. Meanwhile, make the sauce: melt 2 tablespoons butter in a small saucepan over medium heat. Add the shallots and a pinch of salt and cook, stirring, until soft and translucent, about 3-4 minutes. Stir in the garlic and cook 30 seconds more.
3. Pour in the white wine, increase the heat to medium-high, and simmer until reduced by about two-thirds, about 4-5 minutes. Add the chicken stock and thyme and reduce again by half, another 4-5 minutes, until the sauce is lightly syrupy.
4. Lower the heat to low and whisk in the whole-grain mustard, Dijon, and crème fraîche, if using. Season to taste with salt and pepper and keep warm off the heat; the sauce should coat the back of a spoon.
5. Preheat a grill, grill pan, or heavy cast-iron skillet over medium-high heat until very hot. Place the andouillettes on the grill and cook, turning every 2-3 minutes, for 8-10 minutes total, until well-browned, lightly charred in spots, and heated through to an internal temperature of 71°C (160°F).
6. Transfer the grilled sausages to a warm platter, tent loosely with foil, and let rest for 3 minutes so the juices redistribute.
7. Rewarm the sauce briefly over low heat, whisking in a small pat of cold butter at the end for a glossy finish.
8. Plate each andouillette over a bed of warm potatoes, spoon the white wine mustard sauce generously alongside, and garnish with parsley. Serve immediately with extra mustards and a sharp green salad.

Cook’s Notes

• Source your andouillettes from a French-trained butcher or a specialty charcuterie shop; look for ones labeled AAAAA (the highest grade from the Confrérie des Andouillettes) for the best texture and flavor.
• Do not overcook the sausages or the casing will turn leathery and the interior rubbery. Pull them off the heat as soon as the internal temperature hits 71°C (160°F).
• A truly dry, mineral white wine like Chablis, Muscadet, or Sauvignon Blanc is the classic pairing both in the pan and in the glass; it cuts through the richness of the sausage beautifully.
• Serve with pommes frites, a Lyonnaise-style potato salad, or simply buttered steamed potatoes – something starchy and plain to balance the bold sausage and sharp sauce.
• If you can't find andouillettes, a high-quality andouille sausage makes a reasonable (though more peppery and smoky) substitute.

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