Andouille Sausage Stuffing Recipes

ANDOUILLE SAUSAGE

Steps:

• Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
• Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
• Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
• Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
• To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

ANDOUILLE CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.

CORNBREAD-ANDOUILLE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

FRUIT & NUT ANDOUILLE STUFFING

Steps:

• Preheat oven to 325°. In a Dutch oven, heat butter over medium heat. Add sausage, dried fruit, walnuts and pepper; cook and stir 6-8 minutes or until sausage is lightly browned. Add stuffing cubes; toss to combine. Stir in enough water to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until heated through.

ANDOUILLE CORNBREAD STUFFING

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; sauté until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; sauté until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
• Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures; toss. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.
• Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.

MOM'S ANDOUILLE SAUSAGE AND CRANBERRY STUFFING

Steps:

• Preheat oven to 275° F. Spread the Italian loaf of bread evenly on a rimmed baking sheet. Bake for 45 minutes, stirring the bread cubes several times during baking.
• In a large Dutch oven, melt the butter over medium high heat until foaming, but do not allow the butter to brown, about 2 minutes. Add the sausages and cook until just a few bits of pink remain, about 8 minutes, breaking it up into fine pieces while cooking. Add the onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from heat and add 2 cups of chicken stock, orange zest and orange juice.
• Whisk remaining chicken stock, eggs and parsley in medium bowl until combined. Stirring constantly, slowly add the sausage mixture into the egg mixture. Gently fold in the Italian bread cubes, Stuffing mix, and dried cranberries until evenly mixed.
• Transfer the stuffing to a buttered 9x13" baking dish and cover tightly with aluminum foil. Bake for about 45 minutes or until an instant read thermometer reads 150°F. Remove foil and continue baking until crispy golden brown on top, about 10 minutes more. Remove from oven and let cool for 5 minutes. Sprinkle with additional parsley if desired.

ANDOUILLE SAUSAGE AND CORN BREAD STUFFING

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
• *Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.

ANDOUILLE SAUSAGE AND CORN BREAD STUFFING

Steps:

• Melt butter in heavy large skillet over medium-high heat.
• Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
• Add onions, celery and red bell peppers.
• Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
• Stir in green onions, thyme, hot pepper sauce and sage.
• Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Stir stuffing mix into sausage mixture. Season with salt and pepper.
• Preheat oven to 350°F
• Generously butter 13x9x2-inch glass or ceramic baking dish.
• Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
• Transfer stuffing to prepared dish.
• Cover with buttered foil, buttered side down.
• Bake until heated through, about 30 minutes.
• Uncover and bake until top is crisp and golden, about 20 minutes longer.