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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Slice onions into thin half-moons, about 1/4 inch thick.
Step 2
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 3
Sear andouillettes 3-4 minutes per side without moving until golden brown all over.
Step 4
Transfer sausages to a plate. Pour off all but 1 tbsp fat from the pan.
Step 5
Add onions to the same pan and cook over medium, stirring often, for 12-15 minutes until caramelized and deep golden.
Step 6
Pour in white wine and scrape up any browned bits from the pan bottom with a spoon.
Step 7
Return sausages to the pan. Stir in mustard and butter until the sauce is glossy, about 1 minute.
Step 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
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
