Andouille de Vire poêlée au cidre

Name: Andouille de Vire poêlée au cidre
Total time: 30 min
Yield: Serves 4
Cuisine: Normandy
Ingredients: 400 g (14 oz) Vire andouille; 3 cooking apples; 250 ml (1 cup) dry cider; 100 ml (scant ½ cup) thick crème fraîche; 30 g (1 oz) unsalted butter; 1 teaspoon mustard; 1 tsp freshly ground pepper

Pan-fried Vire andouille with cider

⏱ 30 minServes 4Easy460 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

400 g (14 oz)Vire andouille
3cooking apples
250 ml (1 cup)dry cider
100 ml (½ cup)thick crème fraîche
30 g (1 oz)unsalted butter
1 tspmustard
1 tspfreshly ground pepper

400 g (14 oz) Vire andouille
3 cooking apples
250 ml (1 cup) dry cider
100 ml (½ cup) thick crème fraîche
30 g (1 oz) unsalted butter
1 tsp mustard
1 tsp freshly ground pepper

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

1 large skillet (28 cm / 11 in)

1 paring knife

1 spatula

1 cutting board (40 cm / 16 in)

03 — Method

Remove the andouille casing and cut into 1 cm (⅜ in) slices, then peel the apples and cut into even wedges.
Melt the butter in the large skillet over medium heat and cook the apples 2 to 3 min per side until tender and caramelized.
Set the apples aside, then heat the andouille slices in the pan 1 min per side.
Deglaze with the dry cider and reduce by half over high heat.
Add the thick crème fraîche and mustard, season with pepper, stir and let thicken a few minutes.
Return the apples to warm in the sauce, then serve the andouille and apples with the cider sauce, hot, right away.