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Andouillette au air fryer - En-tete

Air Fryer Andouillettes with Mustard Sauce

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main course
Cuisine: Française
Servings: 2
Calories: 380kcal
Author: Marc Winer

Ingredients

Andouillettes

  • 2 AAAAA andouillettes
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • freshly ground pepper

Mustard Sauce

  • 15 cl crème fraîche
  • 2 tablespoons wholegrain mustard
  • 1 shallot thinly sliced
  • 1 splash dry white wine
  • butter to sweat the shallot
  • salt
  • black pepper

Procédé

Preparation

  • Remove the andouillettes from the refrigerator while you prepare the remaining ingredients.
    2 AAAAA andouillettes
  • Prick each andouillette with a fork, making 3 to 4 holes on each side.
  • Mix the olive oil and Dijon mustard.
    1 tablespoon olive oil, 1 tablespoon Dijon mustard
  • Brush the andouillettes all over with this mixture.
  • Season with pepper only; do not add salt.
    freshly ground pepper

Air Fryer Cooking

  • Preheat the air fryer to 180 °C for 3 minutes.
  • Arrange the andouillettes in the basket, making sure they do not touch.
  • Cook for 8 minutes.
  • Turn them carefully with tongs.
  • Continue cooking for 5 to 7 minutes, until the casing is deeply golden and crisp.

Mustard Sauce

  • Sweat the shallot in butter in a small saucepan.
    1 shallot, butter
  • Deglaze with the white wine.
    1 splash dry white wine
  • Add the crème fraîche and wholegrain mustard.
    15 cl crème fraîche, 2 tablespoons wholegrain mustard
  • Let the sauce reduce for 3 minutes.
  • Season with salt and pepper.
    salt, black pepper

Serving

  • Plate the andouillettes, spoon the mustard sauce over them, and serve immediately.

Notes

Tips
  • Never exceed 180 °C: at 200 °C, the casing often bursts, even if pricked.
  • Prick lightly with small holes to reduce the risk of bursting while keeping in as much juice as possible.
  • Turn with tongs, not a fork, to avoid making extra holes.
  • Do not salt the andouillettes: they are already quite salty. Adjust the seasoning with pepper and mustard instead.
  • Adjust the cooking time to the size at 180 °C: 10–12 min (small), 12–15 min (standard), 15–18 min (XXL). Look for a nicely browned, taut casing.
  • Serve immediately: reheated andouillette quickly turns rubbery (if needed: 5 min at 170 °C, never in the microwave).
  • Preheating for 3 min helps sear the casing on contact and improves crispness.
  • Clean the tray and basket soon after cooking: solidified fat traps odors.

Nutrition

Calories: 380kcal
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