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Meat, Northern, Eastern and Western France

Pan-Seared Andouille de Vire with Cider Potatoes

Pan-seared andouille de Vire with cider potatoes is a Normandy style dish for 4 people, ready in 45 minutes, rated easy, at about €3.10 per person. The key is simmering the potatoes slowly in cider until it reduces almost to nothing, leaving them soft and glossy, then searing the andouille at the last minute.

Tonight, seared andouille de Vire over little potatoes simmered soft in cider with onions.

Pan-Seared Andouille de Vire with Cider Potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Andouille de Vire has a bold, smoky flavor that nobody stays neutral about. Seared without any fat, it browns and crisps slightly at the edges while staying tender inside. Slicing it on the bias gives more surface to brown, which deepens that roasted edge balancing the earthiness of the potatoes.

This is a weeknight dish for fall or winter, simple enough for a late evening but with enough character to surprise guests used to more familiar classics. Kids who like smoky flavors might enjoy it, though the strong taste of andouille is worth checking against your family's usual preferences first.

The ingredients

4 people

Butcher

  • Andouille de Vire 500 g

Fruits and vegetables

  • Potatoes 900 g
  • Onions 3

Pantry

  • Dry cider 40 cl
  • Thymeoften in the pantry 1 tsp
  • Mustardoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g

The step by step recipe

  1. Peel the potatoes and cut them into thick rounds, thinly slice the onions.

    Keep them in cold water so they don't turn brown.

  2. Soften the onions in the butter, add the potatoes and thyme, then pour in the cider. 5 min

    The liquid should almost cover everything, add a splash of water if needed.

  3. Cover and cook over low heat until the cider has almost evaporated. 25 min

    Stir gently with a wooden spatula so you don't crush the potatoes.

  4. Slice the andouille and sear it in a dry skillet with no added fat. 8 min

    Cut on the bias for more browned surface.

  5. Arrange the slices over the potatoes and serve with mustard.

    A green salad makes a good contrast if you have one on hand.

Our tips to get it right

  • Pick a waxy potato variety, it holds up to the long simmer without falling apart into mush.
  • Sear the andouille right before serving, the crust loses its crispness if it sits too long.
  • Taste your cider before cooking, a sweet one throws off the balance, go for a dry, crisp cider instead.

The variations

  • Swap the andouille de Vire for andouillette or another smoked sausage if you can't find it.
  • For a vegetarian version, replace the andouille with pan seared mushrooms and keep the cider potatoes as they are.
  • To save time, slice the potatoes thinner, they'll cook in about 15 minutes instead of 25.

What to serve it with

  • A sharply dressed green salad
  • Crusty country bread
  • A glass of dry cider

Storage

The cider potatoes keep for 2 to 3 days in the fridge in a sealed container. The seared andouille tastes best fresh but reheats fine in a skillet for a few minutes. This dish doesn't freeze well, the cider makes the potatoes mushy once thawed.

Questions about this dish

Can I use a different cider instead of dry cider?

You can, but avoid sweet cider since it throws off the balance of the dish. A dry or semi dry cider keeps the acidity that softens the potatoes without oversweetening the sauce.

Do I need to soak or prep the andouille before cooking it?

No, andouille de Vire cooks straight from the package with no prep needed. Just slice it and sear it in a hot, dry skillet.

Can I make the cider potatoes ahead of time?

Yes, you can cook them a few hours ahead and reheat gently covered. Sear the andouille only at the last minute so it stays crisp.

How much andouille should I plan per person?

Plan on about 125 grams per person, which is 500 grams for 4 people as in this recipe. Adjust the amount based on appetite or if you're serving a starter alongside.

How long does it take to make pan-seared andouille de Vire with cider potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in pan-seared andouille de Vire with cider potatoes?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pan-seared andouille de Vire with cider potatoes cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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