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Saucisse Aux Bette à Card (Andouille Sausage with Swiss Chard)

Posted by on February 3, 2013
Saucisse Aux Bette à Card

Saucisse Aux Bette à Card

A great heartwarming Alsatian French winter dish containing tender and savory andouille sausage and swiss chard that is served with a cabernet sauvignon reduction sauce and a whole grain mustard sauce. This one is truly simple but gorgeous old style French cuisine.

The Recipe!
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1 – 1.5 Lb of Andouille sausage
1/2 lb of swiss chard, chopped roughly
1/2 cup of cabernet sauvignon
3 tablespoons of butter
3 tablespoons of extra-virgin olive oil
pinch of sea salt and fresh cracked pepper

For the Mustard sauce:
1/4 cup of French whole grain mustard
1/4 cup of apple cider vinegar
1 1/2 tablespoons of honey
Combine all of the ingredients well in a small sauce pan and put on the lowest heat on the sauce burner (back right)

Saucisse Aux Bette à Card

Saucisse Aux Bette à Card

La Methode;
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Place butter and olive oil in a large skillet on a low to medium fire. Add scored sausage and cook for 5 minutes. Add swiss chard, and season with a pinch of salt and fresh cracked pepper in the same pan. Turn sausage occasionally until lightly browned on all sides which will take about 10 minutes. Remove sausage from pan and keep of a warmed platter in the oven while you finish the swiss chard. Toss the chard several times until the stems are tender. Place the swiss chard with the sausage in the warm oven. Add the wine to the pan juices, increase the heat to medium high, stirring occasionally until it is reduced and thickened by half. Drizzle this sauce on greens. Drizzle mustard sauce on the sausage when on individual plates. Serve with fresh French bread. Bon Appetite!

Saucisse Aux Bette à Card

Saucisse Aux Bette à Card

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