Andouillette à la Moutarde

Pat the andouillette dry with kitchen paper, then use a sharp knife to score each sausage with 3–4 shallow diagonal cuts through the casing — this stops them bursting and helps the surface brown.

Finely mince the shallots and garlic, chop the parsley, and measure out the wine, cream and both mustards so everything is within reach before you start cooking.

Heat a heavy cast-iron or stainless-steel skillet over medium-high heat until just smoking. Add the oil and half the butter, then lay in the andouillette. Sear undisturbed for 4–5 minutes until the underside is deep mahogany and the casing has blistered.

Turn the sausages and sear the second side for a further 4–5 minutes until equally browned. Check the internal temperature reaches 74°C at the thickest part using a meat thermometer, then transfer to a warm plate and tent loosely with foil.

Reduce the heat to medium, add the remaining butter to the pan, and sauté the shallots for 3–4 minutes, stirring frequently, until softened and translucent — don't let them take on any colour.

Add the garlic and cook for 1 minute, stirring constantly, until fragrant.

Pour in the white wine, scraping up any browned bits from the base of the pan. Simmer for 3–4 minutes until reduced by half and the sharp smell of alcohol has mellowed.

Pour in the double cream and stir to combine. Simmer gently for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Take the pan off the heat entirely, then stir in the Dijon mustard, wholegrain mustard and white wine vinegar. Season with salt and pepper — the sauce must never boil again once the mustard is in, or it will turn bitter.

Return the andouillette and any resting juices to the pan, spoon the sauce over the sausages, and let them warm through in the residual heat for 1–2 minutes.

Scatter generously with chopped parsley and serve immediately, with steamed potatoes or a watercress salad alongside.