The first time I baked Charlieu andouille sausage, it was one evening when I was craving a proper French dish without spending all my time in the kitchen. Andouille, when chosen well, has that smoky aroma and rich texture that do all the work. In the oven, it warms through, browns lightly, and above all, infuses everything around it with its delicious flavor.
I cook it in the most classic way: with potatoes and onions. And I add a little something very "bistro-style" that always works with charcuterie: apple. Not to be original at all costs, simply because the acidity and natural sweetness balance the richness and enhance the smokiness. The result: a melt-in-your-mouth texture, crispy edges, and flavors that blend together effortlessly.
Technically speaking, it's quite simple: parboil the potatoes a little to ensure they become tender within the allotted time, then add them to the oven along with the andouille sausage. I recommend pricking the andouille (just enough) to prevent it from bursting, and basting it with the pan juices during cooking.
As for the presentation, it's a complete and satisfying dish. And if you like to customize it: add more whole-grain mustard when serving, a little more pepper, or an extra apple if you like it caramelized. You keep the traditional base and adapt it to your taste.
Baked Charlieu sausage
4
people16
minutes42
minutes742
kcal58
minutesA Charlieu andouille sausage, gently roasted in the oven, with melting potatoes, caramelized onions, and a touch of apple for a bit of zing. Simple, rustic, and just the right balance of crispy and melty.
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Ingredients
600g of Charlieu andouille sausage (in 1 piece or 2 pieces)
800g - fleshed potatoes
2 yellow onions
2 apples (such as Reine des Reinettes or Pink Lady)
2 garlic cloves
12 cl of dry white wine
1 tablespoon of wholegrain mustard
1 tablespoon of neutral or olive oil
1 sprig of thyme
1 bay leaf
Freshly ground black pepper
Salt (in moderation)
Preparation steps
- Preheat the oven to 210°C (fan oven). Take the andouille out of the refrigerator so that it is not frozen when you put it in the oven.
- Peel the potatoes and cut them into quarters. Place them in a saucepan of cold, salted water, bring to a simmer, and cook for 7 minutes. Drain thoroughly.
- Meanwhile, thinly slice the onions. Crush the garlic with the flat of a knife (without mincing it too finely). Cut the apples into quarters, remove the cores, and leave the peel on so they hold their shape.
- Grease a large gratin dish. Place the potatoes, onions, garlic, thyme, and bay leaf in the dish. Season generously with pepper and very lightly with salt (the andouille sausage already provides salt).
- Dilute the wholegrain mustard in the white wine, then pour this mixture into the dish. Stir quickly to coat the potatoes and onions.
- Prick the andouille 6 to 8 times with the tip of a knife (just to prevent it from bursting). Place it in the center of the dish, then arrange the apple wedges around it.
- Bake for 25 minutes. Take out the dish, drizzle the potatoes with the juices, turn over the andouille sausage, and stir the onions so they caramelize without burning.
- Return to the oven for 17 minutes, until the potatoes are golden brown and the andouille is hot throughout. Let it rest for 3 minutes outside the oven.
- Slice the andouille and serve with the potatoes, caramelized onions and roasted apples, drizzling with a little of the dish's juices.
📊 Nutritional Information
1 serving (approx. 520g)
| Nutrient | Value |
|---|---|
| Calories | 742 kcal |
| Proteins | 25g |
| Carbohydrates | 67g |
| including sugars | 13g |
| Lipids | 39g |
| including saturated fatty acids | 14g |
| Fibers | 8g |
| Sodium | 1650mg |
| Vitamins | |
| Vitamin C | 55% AJR |
| Vitamin B6 | 35% AJR |
| Vitamin B9 | 18% AJR |
| Minerals | |
| Potassium | 38% AJR |
| Phosphorus | 22% AJR |
| Iron | 18% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
To keep with tradition: serve with a well-dressed green salad (it balances perfectly). And if there are any leftovers, reheat the andouille sausage in the oven rather than the microwave: the potatoes will become crispy again.
💡 Chef's Tips
If your dish is browning too quickly, lower the temperature to 190°C towards the end. And for a nice texture: drain the potatoes really well after parboiling; this helps them brown rather than "boiling" in the oven.
🔄 Variations
- Add 1 tablespoon of crème fraîche to the juices at the end of cooking for a rounder sauce (without changing the spirit of the dish).
- Replace the thyme with a touch of allspice (very light) if you like warmer, charcuterie notes.
