Loaded Andouille

Load it up!

I absolutely love andouille, a sausage that originally hails from France, but is now thankfully readily found in grocers’ cases near hot dogs and brats (Saag’s and Aidell’s are two brands I use).

In flavors from spicy to mild, this pork-based hot dog+ delivers the excitement of a brat in a slightly more manageable profile.

Who needs a bun when you can enjoy your own loaded plate of toppings? Many of the sides can be made ahead and refrigerated for less work before the meal–perfect for your busy schedule… and who among us isn’t busy, especially on Thursday night, when it’s time for the  new episode of the Real Housewives of Beverly Hills?

More after the jump

Loaded andouille 

andouille, cooked
sauerkraut (room temperature or warmed)
chopped red onion
chili (my recipe here) (warmed)
cheese sauce (my recipe here) (heated to gooey consistency)
dill relish (my recipe here) (can be chilled or room temperature)

Cook andouille to package directions (I usually boil for 7-10 minutes and/or grill to get those gorgeous hatch marks, turning every 3-5 minutes until cooked).

Have ingredients available, bar style, so everyone can enjoy their own toppings. 

Tips: 

  • Chili can be made ahead and frozen until use
  • Cheese sauce can be made ahead and refrigerted
  • Dill relish can be made ahead and refrigerated, but you could also use commercially available dill relish (make sure it’s dill and not sweet).

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Comments

  1. On the cheese sauce recipe, it says "2 Tbsp cup heavy cream". Is that 2 Tbsp or 2 cups or ?

  2. Jamie aka Carbarella says:

    It's tbsp! I got rid of 'cup'… thank you!

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