Recipe at a glance
- Estimated yield: 4 servings
- Prep: about 5 minutes
- Cooking: about 25 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 30 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Andouillette is a French offal sausage; the Troyes version is made with pork digestive-tract cuts, not ordinary ground pork and breadcrumbs. This method starts with commercially prepared, fully cooked andouillettes. It is not a method for cleaning raw intestines or making the sausage from scratch.
Ingredients
- 4 commercially prepared, fully cooked andouillettes, about 5–6 oz each
- 1 tablespoon neutral cooking oil
- 2 tablespoons Dijon mustard, for serving
- Cooked potatoes and a green salad, for serving
Instructions
- Read the package. Use sausages labeled fully cooked for this recipe; if they require cooking, follow the maker’s directions instead. Keep refrigerated until needed.
- Heat the oil in a heavy skillet over medium-low heat. Add the sausages carefully and brown gently, turning occasionally. Do not crowd the pan.
- Continue heating according to the package directions. For this reheating method, check the center reaches 165°F (74°C); timing varies with sausage diameter and starting temperature. Reduce heat if the casing browns too fast.
- Serve with mustard, potatoes and salad. Refrigerate leftovers promptly.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Sources and further reading
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
