Andouillette with Creamy Dijon Mustard Sauce

• 2 medium Shallot
• 1 clove Garlic
• 10 g Fresh parsley
• 30 g Unsalted butter
• 2 pieces Andouillette sausage
• 150 ml Dry White Wine
• 2 tbsp Dijon mustard
• 150 g Crème fraiche
• ½ tsp Black pepper

1. Finely chop the shallots and garlic. Finely chop the parsley. Pat the sausages dry with kitchen paper.
2. Heat half the butter in a frying pan over medium heat. Add the sausages and cook for 10 to 12 minutes, turning regularly, until browned all over and heated through. Transfer to a warm plate.
3. Add the remaining butter to the pan, then add the shallots with a pinch of the black pepper. Cook for 3 to 4 minutes until softened but not coloured, then stir in the garlic for 30 seconds until fragrant. If the pan looks dry, lower the heat rather than adding extra fat.
4. Pour in the white wine and bring to a lively simmer, scraping up any browned bits. Simmer for 4 to 6 minutes until reduced by about half and the alcohol smell has cooked off. Lower the heat to gentle.
5. Whisk in the Dijon mustard, then stir in the crème fraiche. Warm gently for 2 to 3 minutes until the sauce is creamy and lightly thickened, without boiling. Stir in most of the parsley, reserving a little to finish.
6. Return the sausages to the pan and spoon the sauce over them. Warm for 1 to 2 minutes, then finish with the remaining parsley and the rest of the black pepper. Serve straight away with potatoes or a simple salad.

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