Ingredients for 4 servings:

• 4 andouillettes (Chitterlings sausages),
  
• 2 tablespoons saindoux or butter,
  
• 3 oz/80 g shallots,
  
• 1 cup/250 ml Chablis white wine,
  
• 1 tablespoon Dijon mustard,
  
• salt and pepper.

Preparation Steps:

1. With the tip of a knife, poke in 3 or 4 places the andouillettes. Melt the butter in a skillet, and brown the andouillettes on all sides. Remove them and discard most of the fat.

2. Return the skillet on low heat, and add the shallots finely chopped. Stir until lightly brown, around 4 minutes, then pour in the Chablis wine and bring to a boil. Cook over high heat, stirring constantly for 5 minutes, then return the andouillettes in the skillet, cover and simmer for 20 minutes, turning once.

2. Return the skillet on low heat, and add the shallots finely chopped. Stir until lightly brown, around 4 minutes, then pour in the Chablis wine and bring to a boil. Cook over high heat, stirring constantly for 5 minutes, then return the andouillettes in the skillet, cover and simmer for 20 minutes, turning once.

3. Remove the andouillettes and keep warm.

4. Remove the skillet from the heat, and mix the mustard to the cooking juices, stirring well. Season to taste, and pour over the andouillettes.

5. Serve immediately.

Wine Pairing Tips: As Chablis wine is used in the recipe, you may serve the remainder of the bottle for your guests. Ask your wine merchant for a fuller, fruitier style of Chablis, preferably from a riper vintage, rather than a very sharp, mineral style.