Andouille Smoked Sausage Dressing Recipes
ANDOUILLE SAUSAGE
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.
Provided by Edward
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 0.7 g, Cholesterol 72.2 mg, Fat 45.8 g, Fiber 0.2 g, Protein 15.6 g, SaturatedFat 16.3 g, Sodium 627.5 mg, Sugar 0.1 g
ANDOUILLE SMOKED SAUSAGE DRESSING RECIPE
At first glance, it looks like a roast turkey on steroids. Slice into it and there's layer after layer of meats and stuffings. It's a glorious monster of a roast, a guaranteed showstopper at any holiday dinner. Forget Dickens' prized turkey -- this bird is big enough to crush Tiny Tim. Just make sure you've reinforced the dining room table before you set it out.I'm talking about turducken.Although traditional roasts, hams and turkeys bring a nice Norman Rockwell-esque feel to the holiday table, they can get to be a bit . . . traditional. Even boring. To try to get around that, I've smoked turkeys, roasted game birds, prepared venison and elk steaks, and stuffed or deep-fried almost everything imaginable. I once even made a massive pate en croute -- from bear.But for me, nothing beats the turducken, and I've made at least one every holiday for several years now.You've probably heard the name and may have even seen one on TV. Simply put, a turducken is a glorious meat-fest, consisting of a boned and stuffed chicken placed inside a boned and stuffed duck, which is itself placed inside an at least partially boned and stuffed turkey.As for its origins, the debate continues. Depending on the source, the turducken might be the creation of chef Paul Prudhomme, or it may have originated at Hebert's Specialty Meats in Maurice, La., a shop that has sold turduckens since 1985.But though the turducken itself might be a relatively new idea, the concept is not. Birds have been boned and stuffed throughout much of culinary history and over a wide range of ethnic and regional cuisines. The art was formally refined in classical French cuisine, which gave us galantines and ballotines. (The 19th century "Roti sans Pareil" or "Roast without Equal" consisted of 17 stuffed birds ranging from a bustard to a tiny garden warbler.)Regardless of its formal origin, the turducken has slowly gained a foothold in the culinary landscape. For football fans, it used to be that the season just wasn't complete without announcer John Madden and his turducken. Channel-surf and you can still occasionally catch Prudhomme's how-to video around the holidays.And of course you can buy your very own turducken from any of a number of sources -- Heberts' alone sells thousands a year.But have you ever thought about making your own?--The right stuffIt's not impossible, but I will be honest with you: Making a turducken takes dedication and patience -- lots of patience. That said, nothing beats the satisfaction of presenting your own creation. Plus, you can choose whatever stuffings you want and assemble your masterpiece exactly as you like. This is your (very big) baby.When it comes to stuffing, I like to make three, one type for each layer of poultry, but you can make just one or two if you prefer. Depending on the size of your turducken, you'll probably want anywhere between 8 and 12 cups. Don't make it too moist, and give the stuffing enough time to chill before assembling, preferably a day in advance. My chilled stuffing generally has the consistency of thick cement.The day before you plan to cook, bone the poultry. Give yourself plenty of time and elbow room, and use a sharp boning knife. I like to work on a large cutting board, placing it either in a very large baking sheet or on a couple of kitchen towels, to soak up any juices as I work.To start, slice through the back of the chicken down to the backbone and peel the meat away from the bone using your fingers and the tip of a sharp knife. I like to use my fingers whenever possible -- feeling my way along to release the meat from the bone -- but use the knife when needed to make small cuts to detach the meat. The joints are tricky -- I pop them out of the sockets when I can so I can see what I'm doing, gently working my knife around the bones.Once all of the chicken's bones have been removed, lay the bird flat, skin side-down, and spoon over a layer of stuffing. Add just enough so you can wrap the chicken lengthwise into a log, and roll the chicken tight, but not overly so. Finally, wrap the log tightly in plastic wrap. Place the chicken in the freezer just long enough to firm it so it holds its shape.While the chicken is chilling, bone the duck the same way. Add another layer of stuffing, then place the chilled chicken roll (plastic wrap removed) inside the duck. Roll the duck into a log and wrap tightly as before, firming the duck slightly in the freezer as you bone the turkey.Bone the turkey as you did the chicken and the duck, but leave the wings and drumsticks intact so the turkey retains its familiar shape when it's rolled. I like to line the turkey with bacon (something I haven't yet seen with a commercial turducken). Peel the breast meat away from the skin and line the skin with a layer of bacon -- this will help flavor the meat (as if it needs any more) and keep the meat moist as the turducken cooks. Replace the breast meat and line the turkey with stuffing, then stuff with the stuffed duck.Finally, stitch the turkey closed. Carefully sew the back together (it will look like a "franken-ducken" ) starting from the neck and slowly working down the back, threading and tightening a few stitches at a time (picture a corset).The turducken will be heavy and unwieldy, so much so that you may need to enlist some help to get it in the roasting pan. The easiest way is to invert a roasting rack and pan over the turkey.Place one hand under the cutting board on which you've assembled the turducken, and the other hand firmly over the roasting pan. Then carefully flip it over. Arrange the turducken in the pan and truss the legs together, then wrap and chill until you're ready to roast.--Now get cookingOn game day, roast the turducken as you would a turkey. I start at 425 degrees to give it a little color, then after 20 minutes reduce the temperature to 325 degrees for the remainder of the roasting time, covering the turducken as needed to prevent it from browning too much. In all, it may take six to eight hours depending on the size of the turducken. (Some recipes call for extended roasting at much lower temperatures). Finally, let the turducken rest a good hour to give the juices time to redistribute.Roasted and ready to go, wheel this bad boy out to your guests. One thing I've always appreciated is that, unlike a turkey that has to be carved, a turducken can be simply sliced like a loaf of bread or a meatloaf. I may be able to make a turducken, but please don't ask me to carve a turkey -- some things are just too difficult.
Provided by Noelle Carter
Categories SIDES
Time 50m
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil over high heat. Stir in 2 cups onions and 1 cup each celery and bell peppers. Saute the vegetables until caramelized, stirring frequently, about 10 to 12 minutes.
- Stir in the andouille and cook until the meat is browned, about 5 minutes, stirring frequently. Stir in the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, along with the butter, garlic and Tabasco. Reduce heat to medium and cook about 3 minutes, stirring occasionally to marry the flavors.
- Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes. Stir in the bread crumbs and remove from heat.
- Place the dressing in a baking dish, cover and refrigerate until chilled before stuffing. (To bake the dressing on its own, place it in an ungreased 8-inch-square baking dish; bake uncovered in a 425-degree oven until browned on top, about 45 minutes, stirring and scraping the pan bottom very well every 15 minutes.)
ANDOUILLE DRESSING
Provided by Emeril Lagasse
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends
ANDOUILLE SAUSAGE AND CORN BREAD STUFFING
Provided by Bruce Aidells
Categories Pork Vegetable Side Bake Thanksgiving Sausage Corn Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 12
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.
ANDOULLIE SMOKED SAUSAGE DRESSING
Number Of Ingredients 11
Steps:
- Place the oil in a large skillet over high heat. Add 2 cups of the onions, 1 cup each of the celery and bell pepper. Sauté until the onions are dark brown but not burned, about 10-12 minutes, stirring occasionally. Add the andouille and cook until the meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and bell pepper, the butter, paprika, garlic and Tabasco, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. Stir in the stock and bring to a simmer continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes. Stir in the bread crumbs. Remove from heat.Transfer mixture to an ungreased 8 x 8-inch baking dish bake uncovered in a 425°F oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes.
Nutrition Facts : Nutritional Facts Serves
ANDOUILLE - STYLE BREAKFAST SAUSAGE
This tastes much like smoked Andouille sausage and in fact, you can stuff this mixture into casings if you wish and smoke the sausages for a bit. But I just mix this up and use as fresh sausage patties for breakfast, or crumbled up in a breakfast burrito, or even in bean soups, etc.
Provided by EdsGirlAngie
Categories Breakfast
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients thoroughly (mashing up by hand works the best--).
- Allow to sit for at least an hour or two; then shape into patties and cook in a very small amount of oil; or crumble and add to breakfast burritos.
- Can also be added to soups.
- Or, this mixture can be increased and stuffed into casings and smoked over soaked hickory chips until sausages reach an internal temperature of 160 degrees then cook about another 10 minutes or until completely done.
Nutrition Facts : Calories 409, Fat 32.2, SaturatedFat 12, Cholesterol 109, Sodium 667.2, Carbohydrate 2.5, Fiber 0.7, Sugar 1.1, Protein 25.9
ANDOUILLE SMOKED SAUSAGE DRESSING
Spicy and delicious kick to your Thanksgiving table. One of the stuffings used in John Madden's Turducken recipes.
Provided by Sophaholic
Categories Thanksgiving
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the margarine in a large skillet over high heat.
- Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; saute until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally.
- Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently.
- Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, paprika, garlic and Magic Pepper Sauce, stirring well.
- Reduce heat to medium and cook about 3 minutes, stirring occasionally.
- Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes.
- Stir in the bread crumbs.
- Remove from heat.
- Transfer mixture to an ungreased 8x8-inch baking dish; bake uncovered in a 425 oven until browned on top, about 45 minutes, stirring and scraping pan bottom very well every 15 minutes.
Nutrition Facts : Calories 1000.2, Fat 66, SaturatedFat 23.9, Cholesterol 115, Sodium 2457.5, Carbohydrate 64.1, Fiber 7.7, Sugar 15.6, Protein 39.1
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2021-07-10 Cut about 2/3 of the lean chicken meat into 1/2" - 1" pieces. Grind the other 1/3 of the lean meat along with the fattier pieces, fat and skins through a 3/16″ (4.5 mm) plate. In a large bowl, mix the meat with the rest of the ingredients. Stuff into 38 - 40 mm beef or hog casings. Tie to make 16” - …
From tasteofartisan.com
From tasteofartisan.com
ANDOUILLE CHICKEN SAUSAGE FOR A SMOKIN' JAMBALAYA - FOOD HALL BY …
2022-02-24 Cook the Louisiana vegetable Trinity, onions-celery-bell pepper, for about 5 minutes, until softened. Toss in the minced garlic and heat until it's fragrant, 30 to 60 seconds. Add the cooked andouille chicken sausage to the vegetables along with the spices. Warm the spices for a minute or two and add the rice.
From jani-foodhall.org
From jani-foodhall.org
17 ANDOUILLE SAUSAGE RECIPES YOU’LL LOVE - INSANELY GOOD
2022-06-03 15. One-Pot Andouille Sausage Skillet Pasta. This skillet pasta is creamy, cheesy, garlicky, and spicy. It takes only nine ingredients (plus salt and pepper), 30 minutes, and one skillet to make. If you don’t like a ton of peppery flavor, you can substitute Monterey jack cheese for …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
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