Commander's Palace Cajun Sausage

"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."
 
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Ready In:
1hr 11mins
Ingredients:
11
Serves:
4
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ingredients

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directions

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

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