Slow Cooker Andouillettes with Creamy Mustard and White Wine Sauce Tips, FAQ & printable recipe

Tips for success

For a more intense mustard flavor, stir an additional teaspoon of fresh Dijon mustard into the sauce immediately before serving.

This adds a bright, sharp note that contrasts beautifully with the slow-cooked richness of the meat. Ensure the mustard is stirred in gently to maintain the integrity of the sauce's texture.

If a thicker sauce is preferred, remove the sausages once they are cooked and set them aside. Whisk a small amount of cornstarch mixed with cold water into the sauce and cook on the high setting for an additional ten minutes until it reaches the desired consistency, then return the sausages to the pot.

Variations

• Herb-Infused Version: Add a tablespoon of fresh thyme or tarragon leaves along with the mushrooms to provide an aromatic, herbal note that complements the mustard perfectly.
• Creamy Mustard Variation: Stir in two tablespoons of heavy cream during the final ten minutes of cooking to create an even richer, more luxurious sauce consistency.

Storage and make-ahead

Fridge

Store in the refrigerator in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe container, though the sauce texture may change slightly upon thawing.

Reheat

Reheat slowly in a saucepan over medium-low heat until the internal temperature reaches 165°F (74°C), adding water to adjust the sauce consistency.

Transfer any leftovers to an airtight container once they have cooled to room temperature, which should take no longer than two hours.

Keep the container in the coldest part of the refrigerator. The sauce helps keep the meat moist during storage, but be mindful that the flavor will continue to develop over time.

This dish is an excellent candidate for making ahead. The flavors often improve after sitting in the refrigerator for twenty-four hours. Prepare the dish as instructed, then allow it to cool completely before covering and refrigerating.

Reheat gently on the stovetop or in the slow cooker on the low setting until heated through, adding a splash of water if the sauce becomes too thick.

Serving ideas

Serve the andouillettes hot, ideally accompanied by a side of crusty baguette to soak up the creamy mustard sauce.

A simple green salad with a sharp vinaigrette serves as the perfect palate cleanser to balance the richness of the sausages. Ensure each serving includes a generous portion of the mushrooms and shallots.

For a more substantial meal, consider serving the sausages alongside steamed potatoes or a light puree of root vegetables. The creamy sauce is versatile and pairs well with many neutral starches. Present the dish on a warmed plate to ensure the sauce remains at the perfect temperature until the very last bite.

Frequently asked questions

Recipe card

Slow Cooker Andouillettes with Creamy Mustard and White Wine Sauce

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 andouillettes
• 8 oz mushrooms, sliced
• 2 shallots, sliced
• 3 tbsp Dijon mustard
• 1/2 cup dry white wine

Instructions

1. Place the andouillettes in the bottom of the slow cooker in a single layer. Scatter the sliced mushrooms and shallots evenly over the sausages.
2. Drop spoonfuls of Dijon mustard over the ingredients in the slow cooker. Pour the white wine over the top, ensuring it covers the base of the pot.
3. Cover the slow cooker and cook on low for 4 hours until the sausages reach an internal temperature of 160°F (71°C). Let the meat rest for 5 minutes before serving.

Contains: sulfites, mustard

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

8 g

Fat

32 g

Fiber

1 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.