Andouille de Guéméné

Ingrédients(pour 2 thick slices (approx. 100g))

• 200g Andouille de Guéméné sausage (authentic Breton sausage)
• 1 medium Onion (thinly sliced)
• 2 Shallots (finely chopped)
• 100ml Dry white wine (Muscadet or similar)
• 1 tbsp Dijon mustard (for serving)
• 2 tbsp Fresh parsley (chopped)
• 1 tsp Olive oil (extra-virgin)
• to taste Black pepper
• 1 Bay leaf (fresh or dried) - facultatif
• 200g New potatoes (steamed, to serve) - facultatif

Instructions

1. 1

   Prepare the ingredients by slicing the Andouille de Guéméné into thick rounds. Slice the onion and chop the shallots finely.

   5 minutes

   Use a sharp knife to keep the sausage slices intact.

2. 2

   Heat the olive oil in a non-stick skillet over medium heat. Add the onions and shallots, sautéing until soft and translucent.

   5 minutes

   Stir frequently to prevent burning and bring out natural sweetness.

3. 3

   Add the Andouille slices to the pan. Sear gently on both sides to release flavor and achieve a light golden color.

   4 minutes

   Avoid high heat to prevent the sausage from drying out.

4. 4

   Pour in the dry white wine and add the bay leaf if using. Reduce the heat, cover, and let simmer so the flavors meld together.

   5 minutes

   Simmering infuses the sausage with aromatic depth.