Recipe for 2 persons by Joël Vinot.
1 - Grill the andouillettes in a frying pan without fat, making sure to turn them regularly. Set aside the andouillettes.
2 -Re-heat the andouillettes in the sauce, place them on a plate and pass the sauce through a strainer as you pour it over the andouillettes. Serve hot.
3 - Sprinkle in the finely chopped shallots and fry until transparent. De-glaze with 25 cl of Chablis, add the veal stock and leave to reduce. Add the teaspoon of mustard and finish with the crème fraîche. Beat the sauce lightly with a whisk; add salt and white pepper.