Old Fashioned Mustard Andouillettes with Dijon and Whole Grain Sauce

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Old-Fashioned Mustard Andouillettes

Old-fashioned mustard andouillettes offer a bold and rustic flavor rooted deeply in traditional French bistro cuisine. Originally made with pork chitterlings, this dish takes a more accessible and familiar approach by using coarse beef sausages—preserving the authentic taste while making it suitable for more home kitchens. The sausages are gently simmered in a velvety sauce made of Dijon mustard, whole-grain mustard, beef broth, and heavy cream, bringing together rich, pungent, and creamy notes that make this dish truly indulgent.

The combination of Dijon and whole-grain mustard creates complexity and texture in the sauce. Dijon, with its sharp tang, balances beautifully with the mellow richness of cream, while whole-grain mustard adds a subtle crunch. This pairing is a staple in French cooking, as seen in classic preparations like andouillette à la moutarde. Wikipedia’s page on mustard (condiment) explains how different mustard varieties contribute distinct profiles, especially in European cuisine. For more inspiration, browse Pinterest’s collection of mustard cream sauce recipes, where variations of this classic sauce appear frequently in rustic and gourmet meals.

Whether you’re cooking for a weeknight dinner or seeking something more adventurous, beef andouillettes in mustard sauce offer a flavorful, comforting experience. The robust sausages paired with the creamy, tangy sauce make it a standout dish that feels traditional, hearty, and elevated all at once.

Old Fashioned Mustard Andouillettes with Dijon and Whole Grain Sauce

Old-Fashioned Mustard Andouillettes (Beef Version) is a rustic French dish featuring hearty beef sausages simmered in a creamy, tangy mustard sauce. This comforting one-skillet meal pairs classic Dijon and whole-grain mustards with a smooth cream base, delivering bold flavors and timeless appeal.
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Ingredients Method Notes

Ingredients
  

  • 4 beef andouillettes or coarse beef sausages as a substitute
  • 2 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion finely chopped
  • 1 cup beef broth
  • ½ cup heavy cream
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat olive oil and butter in a large skillet over medium heat. Add the andouillettes and brown them on all sides, about 8–10 minutes total. Remove from the pan and set aside.
  2. In the same skillet, add the chopped onion and sauté until softened, about 4–5 minutes.
  3. Stir in Dijon and whole-grain mustard, mixing well with the onions.
  4. Pour in the beef broth and stir to deglaze the pan, scraping up any browned bits.
  5. Add the heavy cream, stir well, and bring the sauce to a gentle simmer.
  6. Return the andouillettes to the pan, spoon some sauce over them, cover, and let simmer on low heat for about 15–20 minutes until fully heated through and infused with the mustard sauce.
  7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Notes

  • For authentic flavor, use traditional andouillettes if available
  • Don’t skip the searing step—it builds key flavor in the sauce
  • Use a mix of Dijon and whole-grain mustard for texture and depth
  • Serve with neutral, starchy sides to balance the richness
  • Can be prepped ahead and reheated for quick dinners
  • Garnish with fresh herbs for brightness
  • Add mushrooms or shallots for extra savory layers
  • Pairs well with white wine or dry cider for a complete French bistro meal

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