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Andouille Sausage Recipes?

t
topdog Mar 5, 2007 11:05 AM

I was given quite a bit of Andouille sausage and need ideas of ways to use it other than Jambalaya or Gumbo. Anyone have any interesting recipes?

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  1. w
    weezycom Mar 5, 2007 11:30 AM

    I like to put andouille into a black bean soup and top the bowl with some sour cream.

    1. f
      Fiftyishfoodie Mar 5, 2007 11:38 AM

      I endorse the Black Bean Soup w/sausage, and also add to Split Pea, instead of the ham (see Split Pea thread earlier). I would also do a pasta verson of jambalaya, or a pizza twist.
      Also, just some great toasted buns with peppers and onions, like a traditional Italian Sausage Sandwich. MMM, I'm hungry!

      1. p
        pamd Mar 5, 2007 12:10 PM

        I used it in an egg casserole & was really good. Also, on this recent thread someone posted a recipe for Andouille Kale White Bean Potato soup (but spelled wrong so might not come up in searches) which I plan on making soon...looks yummy!
        http://www.chowhound.com/topics/375052

        1. QueenB Mar 5, 2007 12:52 PM

          I like andouille cut up and mixed in with baked beans. Usually, it's homemade baked beans and I bake the andouille right in with them, but I bet you could add some to canned too.

          1. Davwud Mar 6, 2007 03:42 AM

            Red beans and rice.
            Take a lb of sausage, slice it and saute it. Add trinity and cajun seasoning and saute. Add a pork hock, lb (dry weight) of red beans soaked and simmer a couple hours (Or until the hock starts to fall apart. Remove the hock pull the meat off and throw it back in. Cook another hour or two and start crushing the beans against the side of the pot so they act like a thickener and it becomes creamy.
            Serve over rice.

            DT

            1. h
              Hungry Celeste Mar 6, 2007 06:20 AM

              --Pull the casing off and slice on the bias at an angle. Grill (or skillet-cook) until heated through and sizzling. Eat. Of course, it has to be GOOD andouille; the mass-market kind isn't good enough to eat alone. I also like it split & grilled a little to accompany red beans.
              --You can chop it fine, saute, and combine with mashed potatoes & cheddar for a killer omelet filling.
              --Or grind it with some beef for a nice burger variation.
              --Diced small, it is a nice addition to any sort of stuffing (bread or cornbread) for poultry or pork.
              --cut a pocket into a whole pork loin and stuff w/andouille; season & roast loin as usual. Visually interesting once sliced.

              1. e
                elmonster May 6, 2010 01:44 PM

                i made this pasta the other day, and it was the best thing i've made in awhile...
                andouille sausage, sauteed in garlic with a white wine, pesto sauce with tomatoes and arugula over pasta. (it also calls for cannelini beans and goat cheese, which i omitted.)

                http://allrecipes.com/recipe/penne-wi...

                1. m
                  MakingSense May 6, 2010 02:13 PM

                  We always ate andouille simply as link sausage, part of a meal. The only gumbo my family used it in was the turkey gumbo after Thanksgiving. And not in Jambalaya.

                  1. huiray Jan 11, 2011 05:21 PM

                    Just had a nice dinner of fresh andouille sausages [from a local butcher, unsmoked] sauteed w/ chopped garlic, water + sea salt added & braised for ~ 1/2 hr, 1 head of cabbage (chopped into strips) added + generous ground white pepper and the mix simmered for 15-20 min. [cabbage still has a 'bite']

                    1. Hank Hanover Jan 12, 2011 03:10 AM

                      I make a rice casserole. When I want a cajun flair, I mix 1 pound of ground beef and 1/2 pound of andouille. When I want to go italian, I use italian sausage or chorizo for mexican flair.

                      Basically I cook... try to brown my meat, sweat some vegetables in with it. Those are picked on what country I am featuring with tonight's hamburger, too. Likewise with the spices.

                      I put it in a 9 x13 pyrex baking dish. I put cooked rice over the top. I poke holes through the rice then pour a sauce over the rice. Sometimes diluted tomato soup. Some times diluted pasta sauce. You could even add cheese. You can change a casserole a lot!

                      Cover with aluminum foil and bake for 20 - 25 minutes. remove the foil for the last 8 - 10 minutes.

                      Oh you could always do a risotto or a pilaf with your andouille. Lots of flexibility with those too.

                      You could bbq andouille too. Texans love barbecued Elgin hot sausage which isn't too far from Andouille so I am sure it would be good.

                      Scrambled eggs with sliced andouille would be good.

                      Andouille freezes well, too.

                      1 Reply
                      1. re: Hank Hanover
                        j
                        Johnny West Jan 12, 2011 03:18 AM

                        I put andouille in a cassoulet a few week ago and
                        was quite good.

                      2. Davwud Jan 12, 2011 03:48 AM

                        Andouille cheese grits.

                        Make your best cheese grits recipe but before you start, saute some andouille before adding water/milk, grits, etc.

                        DT

                        2 Replies
                        1. re: Davwud
                          s
                          shallots Feb 20, 2012 07:06 PM

                          OK, Davwud, you may just have made a dish in which the most excellent ingredients make something which is exponentially greater than the sum of its parts.

                          1. re: shallots
                            Davwud Feb 21, 2012 10:39 AM

                            Yep.

                            DT

                        2. c
                          carbonaraboy Jan 12, 2011 04:12 AM

                          Duck, oyster, and andouille gumbo. Okra, not file

                          1 Reply
                          1. re: carbonaraboy
                            Davwud Jan 12, 2011 08:34 AM

                            Roux, not either of those.

                            I use andouille, chicken, shrimp (and sometimes mussels) in mine.

                            DT

                          2. c
                            ChiliDude Jan 12, 2011 10:44 AM

                            I like to make frittate (plural form in Italian).

                            Remove the andouille from its casing and brown it. Dice some peeled potatoes and brown them adding diced onion when potatoes are nearly done. Beat 8 or nine eggs and pour them over the sausage, potatoes and onions in an oven proof skillet (I like using cast iron skillets). Place the skillet on your cooktop (ours happens to be ceramic) on medium low heat. When you see the egg starting to set by looking at the side of the skillet, remove the skillet to the oven under the broiler allowing the egg to set and take on some color but not burn. After the skillet is removed from the oven, add shredded cheese of your choice to the top of the frittata. Slice and serve after the cheese melts.

                            1. chefathome Jan 12, 2011 10:52 AM

                              Yummy sliced into rounds into a cast iron skillet with whole baby potatoes, drizzled with olive oil and sprinkled heavily with smoked Paprika. Just roast until all is golden and caramelized. Sprinkle with chives.

                              1. c
                                creed2500 Feb 20, 2012 02:45 PM

                                I like to put it in potato soup. Just cut it up in bite size slices, saute, and add the rest of your ingredients for the soup. Alternative to bacon.
                                I love the idea of the cheese grits and andouille. I will try that one!

                                1. chefj Feb 20, 2012 03:48 PM

                                  Skewered with Shrimp, Peppers and Scallions served with mustard sauce
                                  Chopped into stuffing or dressing, in or with fish, roasts or poultry.
                                  Braised with Clams,W. wine and Potatoes served with Rouille and Crouton. or with Pasta.

                                  1. q
                                    Querencia Feb 20, 2012 04:34 PM

                                    Red Beans and Rice---make any quantity then freeze it for future meals. I soak a pound of red kidney beans then bring them to a boil and simmer 30 minutes before putting them in the slow cooker with the same water they cooked in, 16 oz canned tomato sauce, 4 onions chopped, one each green and sweet red pepper chopped, 3 bay leaves, salt, garlic, cayenne pepper, chunks of leftover baked ham, and the andouille sausage sliced.

                                    1. shanagain Feb 21, 2012 12:25 PM

                                      Such an old thread, but my favorite (besides in gumbo) is a hash of diced andouille, diced potatoes, onion, green onion and a generous splash of white wine or chicken broth. Let the wine cook down, potatoes soften, then crank the heat up to brown. Serve with over-easy/medium eggs. Divine.

                                      1. e
                                        ellen2321 May 7, 2012 09:32 AM

                                        I know this thread is old, but we grilled some andouille last night with dinner. The best part of it was this morning when I cubed the leftover sausage and sauteed it in a skillet until it started to get a little crispy and dark and used it to fill an omlette along with a little "Mexican blend" shredded cheese (not the best but still yummy). It definitely has me interested in trying some of the other andouille recipes I've seen here. Cheese grits....mmmmm...

                                        1 Reply
                                        1. re: ellen2321
                                          f
                                          fourunder May 7, 2012 09:47 AM

                                          I will also acknowledge this is an old thread......and my two favorite ways to include Andouille Sausage are with sea foods. First is a Southern Style Grits recipe. I like to use the Maverick Grits recipe from Slightly North of Broad/Maverick Kitchens in Charleston, SC. The other is a Mussels or Clams..... or a Combination of Mussels & Clams steamed in beer or wine.

                                          http://www.mavericksouthernkitchens.com/slightlynorthofbroad/

                                          http://chowhound.chow.com/topics/5726...

                                        2. h
                                          hyde May 7, 2012 10:48 AM

                                          brown it in 1/2" chunks and mix it with your mac & cheese. heaven.

                                          1. z
                                            Zanydany Aug 25, 2013 01:39 PM

                                            This is an old post but I was also looking for some new ideas for andouille sausage. The local pizza joint cuts slices and browns it, then puts it on the pizza. Better than pepperoni!! Also, another restaurant uses it in their sausage gravy instead of pork sausage. Also delicious!!

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