Andouille Style Breakfast Sausage Recipes
MAPLE ANDOUILLE BREAKFAST SAUSAGE
Pure maple syrup plus just a few pantry basics make this easy sweet-spicy sausage sing.
Provided by Blue Smoke
Yield Makes 16 patties
Number Of Ingredients 10
Steps:
- Whisk paprika, garlic, salt, black pepper, cayenne, thyme, and red pepper flakes in a large bowl. Add pork and maple syrup. Using your hands, combine well.
- Form 16 (2"-wide) patties about 1/2" thick with damp hands and arrange on a large parchment-lined rimmed baking sheet.
- Heat 1 Tbsp. oil in a large cast-iron or nonstick skillet over medium. Cook patties in batches, adding remaining 1 Tbsp. oil to skillet between batches, until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.
- Do ahead
- Uncooked patties can be formed 1 day ahead; wrap in plastic and chill. Patties can be cooked 30 minutes ahead; keep warm in a low oven.
ANDOUILLE SAUSAGE HASH
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 443 calories, Fat 32g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 1357mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
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
SPICY ANDOUILLE SAUSAGE HASH
This spicy breakfast hash is my own take on an old campfire recipe.
Provided by Stacy
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter and oil in a large cast iron skillet over medium-low heat. Add onion and garlic; saute until onions are soft, 5 to 7 minutes.
- Add potatoes and stir until well coated with butter and oil. Cook over medium heat until tender, 15 to 20 minutes.
- Cut sausage into 1/2-inch thick slices and stir into the skillet. Cover and cook until heated through, about 5 minutes. Stir in corn and jalapeno; cover and cook until heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 32.1 g, Cholesterol 73.5 mg, Fat 37 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 13.1 g, Sodium 1241.5 mg, Sugar 4.5 g
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