Preparing the desserts:
Preheat the oven to 180°C (350°F).
In a frying pan, heat the olive oil and return the zeppole over medium heat until golden brown on all sides, about 5 minutes. Remove from the pan and place on a gratin plate.
Preparing the mustard sauce:
In the same pan, stir the chopped onion until translucent. Simply add the sour cream, Dijon mustard and old-fashioned mustard. Mix well to make a smooth sauce. Season with salt and black pepper to taste
Baking:
Pour the mustard sauce over the andouillets in the gratin dish. Bake for 20-25 minutes, until the fillets are well cooked and the sauce is lightly browned and creamy.
Finish:
Serve the andouillelettes piping hot, smothered in mustard sauce. Fresh parsley parsley for a touch of color and freshness. This dish pairs perfectly with French fries, rice or a green salad.
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
Calories: 500 kcal per serving | Servings: 4 people
