Andouillette à la Moutarde (Sausage in Creamy Mustard Sauce)

• 2 pieces Andouillette sausage
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 30 g Unsalted butter
• 1 large Shallot
• 120 ml Dry White Wine
• 2 tbsp Dijon mustard
• 120 ml Double cream
• 10 g Fresh parsley

1. Pat the andouillette sausages dry, then season lightly with the fine sea salt and black pepper. Peel and finely slice the shallot. Finely chop the fresh parsley.
2. Melt half the unsalted butter in a frying pan over a medium heat. Add the sausages and cook for 10 to 12 minutes, turning often, until well browned and heated through. Transfer to a warm plate.
3. Add the remaining butter to the pan, then add the shallot with a pinch of the salt. Cook for 3 to 4 minutes until softened but not coloured, scraping up any browned bits. Pour in the dry white wine and simmer for 3 to 4 minutes until reduced by about half.
4. Stir in the Dijon mustard until smooth, then lower the heat and stir in the double cream. Warm gently for 2 to 3 minutes until the sauce lightly coats the back of a spoon; do not let it boil. Taste and adjust with a little more salt and pepper if needed.
5. Return the sausages to the pan and turn them in the sauce for 1 to 2 minutes to glaze. Sprinkle over the parsley and serve straight away with plenty of sauce spooned on top.

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