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.
HOMEMADE ANDOUILLE SAUSAGE
Provided by Food Network
Categories main-dish
Time 2h2m
Yield about 2 pounds
Number Of Ingredients 19
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.
AIDELL'S SAUSAGE HASH
A recipe that I found on the label of Aidell's cajun style andouille sausage. If you can't find Aidell's sausage any pre-cooked sausage would work. Also, if you don't have red potatoes, you can use any that you have on hand (but it is better with red potatoes instead of white potatoes). This makes four hearty servings.
Provided by LARavenscroft
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Over medium heat, sauté the potatoes and onions in butter for 10-15 minutes, stirring occasionally.
- Add the sausage, bell peppers, salt, black pepper and cayenne, and continue frying until the sausage is browned, about 5 minutes.
- Add more salt and pepper to taste and serve garnished with green onions.
Nutrition Facts : Calories 573.7, Fat 34.7, SaturatedFat 15.4, Cholesterol 77.8, Sodium 1193.5, Carbohydrate 45.8, Fiber 5.5, Sugar 6.6, Protein 21.2
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