4 Serves
95 Mins
Preheat your oven to 190°C and prepare the baguette by slicing off the ends and hollowing out the center using a knife.
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FrenchVitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
32 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
167 mg / 4,700 mgSodium
595 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In a frying pan, heat the olive oil over medium heat and sauté the chopped onions and garlic until softened.
Add the andouillette sausage to the pan, breaking it up with a spatula, and cook until browned and fully cooked through.
Stir in the Dijon mustard and season the mixture with salt and pepper to taste.
Stuff the prepared baguette tightly with the sausage mixture and wrap it in aluminum foil.
Place the wrapped baguette on a baking sheet and bake in the oven for 30 minutes, then remove the foil and bake for an additional 10 minutes to crisp the crust.
30
g20
g36
g
French
French