“This is a breakfast sausage, not andouille. It dates from the time that Paul Prudhomme was executive chef at Commander's Palace. Adapted from Gourmet Magazine, October 1977. Prep time includes chilling time.”
READY IN:
1hr 11mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients except oil in a large bowl.
  2. Mix well.
  3. Form into a log 4" in diameter.
  4. Place in freezer for 1-2 hours, or until firm but not frozen.
  5. Slice sausage into 1/2" rounds.
  6. Heat oil in a large skillet over moderately high heat.
  7. Add sausage and cook until browned, about 3 minutes on each side.

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