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Recipe · Brittany
Andouille de Guéméné aux pommes
Guéméné andouille sausage with apples and cider
⏱ 35 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)Guéméné andouille, thickly sliced
4Reinette apples
2shallots
30 g (1 oz)salted butter
100 ml (½ cup)dry cider
100 ml (½ cup)thick crème fraîche
1 teaspoonwhole-grain mustard
Saltpepper, parsley
- 400 g (14 oz) Guéméné andouille, thickly sliced
- 4 Reinette apples
- 2 shallots
- 30 g (1 oz) salted butter
- 100 ml (½ cup) dry cider
- 100 ml (½ cup) thick crème fraîche
- 1 teaspoon whole-grain mustard
- Salt pepper, parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Peel the apples and cut them into thick wedges.
- Melt the butter in a sauté pan and brown the apples for 5 minutes.
- Add the sliced shallots and let them turn golden.
- Add the slices of andouille and brown for 2 minutes per side.
- Deglaze with the cider and reduce by half.
- Add the cream and mustard and simmer for 5 minutes.
- Adjust the seasoning and sprinkle with chopped parsley.
- Serve right away with steamed potatoes or mashed potatoes.
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