Andouille Style Breakfast Sausage Recipes

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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



Maple Andouille Breakfast Sausage image

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.

1 1/2 tablespoons paprika
1 tablespoon finely chopped garlic
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds ground pork
1/3 cup pure maple syrup
2 tablespoons canola oil, divided

ANDOUILLE SAUSAGE HASH

I threw this hash together last minute for a church brunch. Folks liked it so much they asked me for the recipe, so I scrambled to write it down. -Paulette Heisler, Tampa, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 7



Andouille Sausage Hash image

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.

1 tablespoon canola oil
1 pound fully cooked andouille sausage links or smoked kielbasa, cut into 1/4-inch slices
1 package (28 ounces) frozen O'Brien potatoes
1 jar (16 ounces) double-cheddar cheese sauce
3 tablespoons Louisiana-style hot sauce
2 cups shredded sharp cheddar cheese
Thinly sliced green onions, optional

HOMEMADE ANDOUILLE SAUSAGE

Provided by Food Network

Categories     main-dish

Time 2h2m

Yield about 2 pounds

Number Of Ingredients 19



Homemade Andouille Sausage image

Steps:

  • Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
  • To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
  • Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
  • Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

2 1/2 pounds boneless pork butt, 1/2-inch pieces
1/2 pound pork fat, cut into pieces
1/4 cup Essence, recipe follows
2 tablespoons paprika
1 tablespoon minced garlic
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
3/4 teaspoon file powder
3/4 teaspoon chili powder
3/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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



Spicy Andouille Sausage Hash image

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

1 tablespoon salted butter
1 teaspoon vegetable oil
½ medium yellow onion, thinly sliced
1 teaspoon chopped garlic
2 medium potatoes, peeled and cubed
1 pound andouille sausage links
1 cup canned sweet corn, drained
1 large jalapeno pepper, seeded and sliced
salt and ground black pepper to taste

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



Andouille - Style Breakfast Sausage image

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

1 lb ground pork
1/2 tablespoon fresh coarse ground black pepper
1/4 tablespoon hot paprika
1/4 tablespoon sea salt
3/4 teaspoon sugar
1/2 teaspoon dried thyme (oregano works, too)
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1 teaspoon liquid smoke

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