Pan-Fried Andouillette with Onions, Dijon and Butter Potatoes

What you need

• 4 andouillette sausages, about 200 g (7 oz) each, from a good butcher
• 600 g (1 1/3 lb) waxy potatoes, peeled, cut into 3 cm (1 1/4 in) chunks
• 60 g (4 tbsp) butter
• 1 large onion, thinly sliced
• 2 tbsp white wine vinegar
• 2 tbsp Dijon mustard, for serving
• 1 handful flat-leaf parsley, chopped
• salt, for the potatoes and onion, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the potatoes in a pot, cover with cold water, add a generous pinch of salt and bring to a boil. Simmer until a knife slides in easily, 12-15 min, then drain.

2. 2

   Prick each andouillette in several places with a needle so the casing does not burst.

3. 3

   Melt half of the butter in a large frying pan over medium-low heat. Add the andouillettes.

4. 4

   Cook gently, turning every 4 min, until the casings are deep golden and the sausages are hot all the way through (at least 71 °C or 160 °F), 15-18 min. Do not rush this over high heat.

5. 5

   Lift the andouillettes onto a plate and cover loosely to keep warm.

6. 6

   Add the onion to the same pan with a pinch of salt. Cook over medium-low heat, stirring, until soft and lightly golden, 6-8 min.

7. 7

   Pour in the vinegar and let it bubble for 1 min, scraping up the browned bits. Season with pepper.

8. 8

   While the onion cooks, melt the rest of the butter in a second pan over medium heat. Fry the boiled potatoes, turning now and then, until golden on the edges, 8-10 min. Season with salt and pepper.

9. 9

   Spoon the onion over the andouillettes and scatter the parsley on top. Serve with the potatoes and a spoonful of mustard on the side.

Imported from aftouch-cuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.