Nutrition Facts
2 servings
2
Pan-fried andouillette sausages
No Reviews
Discover a standout specialty of the local cuisine with this preparation of pan-fried sausage. This delicious and comforting dish highlights a renowned sausage, enhanced by a golden cooking process accompanied by typical Provençal herbs.
Ingredients
2 Shallot
2 cloves Garlic
Pepper
Provençal herbs
1 Dry white wine
2 Fresh cream
Olive oil
1 Butter
Directions
1
Brown the sausages. In a skillet, melt a knob of butter. Sprinkle with herbs. Add the sausages cut into slices. Brown the sausages well on both sides.
2
Sauté the garlic and shallots. In a second pan, add the olive oil, chopped shallots, and chopped garlic. Season with pepper and sauté for 5 minutes.
3
To finish, simmer the dish. Pour the white wine over the sausages and the sautéed garlic and shallots. Simmer for 15 minutes. Before serving, add the cream and simmer for 5 more minutes.
Ingredients
Ingredients
2 Shallot
2 cloves Garlic
Pepper
Provençal herbs
1 Dry white wine
2 Fresh cream
Olive oil
1 Butter
Directions
Directions
1
Brown the sausages. In a skillet, melt a knob of butter. Sprinkle with herbs. Add the sausages cut into slices. Brown the sausages well on both sides.
2
Sauté the garlic and shallots. In a second pan, add the olive oil, chopped shallots, and chopped garlic. Season with pepper and sauté for 5 minutes.
3
To finish, simmer the dish. Pour the white wine over the sausages and the sautéed garlic and shallots. Simmer for 15 minutes. Before serving, add the cream and simmer for 5 more minutes.
Notes
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laurence-j89
Lô44 It is very interesting to work with this type of sausage. My suggestion: be careful with the accumulation of fatty ingredients in the end: butter, olive oil + cream. It can weigh down digestion. -
Murielle
Very good This recipe is easy to make and it is really good. The dish was a huge hit at the table. Thank you for this great recipe. My suggestion: All the slices fell apart. As a result, it wasn't very presentable, but it was delicious, which is the main thing! -
Kathy
Good but heavy Very heavy dish olive oil + sausage + cream = very rich. Do not make in the evening... My suggestion: Avoid the cream and especially choose a very high-quality sausage. -
Christophe
Succulent, without fresh cream (I didn't have any). Served with white rice. Fantastic. -
roby7610
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