Archive for Wednesday, June 6, 2001

Sausage Recipes

June 6, 2001


Skewered Andouille

And Shrimp

With Creole Mustard Sauce

For best results skewer the shrimp lengthwise and the sausage crosswise through the casing. Adapted from "Bruce Aidells' Complete Sausage Book."

Creole mustard butter:

1 stick (1/2 cup) unsalted butter

5 cloves garlic, minced

3 tablespoons Creole or other spicy mustard

2 1/2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons Worcestershire sauce

1 teaspoon hot red pepper sauce

Salt, freshly ground black pepper


2 red bell peppers, cut into 1-inch chunks

2 green bell peppers, cut into 1-inch chunks

2 red onions, cut into 1-inch chunks

1 pound andouille sausage, cut into 1/2-inch rounds

1 pound large shrimp, peeled, deveined, tails left on

For mustard butter, melt butter over low heat. Add garlic; cook one minute. Whisk in mustard, lemon juice, Worcestershire and red pepper sauce. Add salt and pepper to taste; set aside.

Soak 24 six-inch bamboo skewers in water 30 minutes. Heat grill or broiler to high.

Thread skewers alternately with pieces of vegetables, sausage and shrimp. Brush each skewer generously with mustard butter. Grill until shrimp is pink and sausage is lightly browned, about three minutes on each side. Serve with remaining mustard butter on side.

Yield: six servings. Preparation time: 40 minutes. Cooking time: five minutes.

Nutrition information per serving: 410 calories (66 percent calories from fat), 30 g fat, 20 g saturated fat, 190 mg cholesterol, 920 mg sodium, 12 g carbohydrate, 26 g protein, 2.3 g fiber.

Grilled Sausage Burrito With Tomatoes, Peppers And Black Beans

This spicy burrito can be made with any type of sausage, including regular chorizo or andouille.


5 plum tomatoes, seeded, chopped

2 cloves garlic, minced

1 jalapeno pepper, seeded, minced

2 tablespoons each: chopped white onion, chopped cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt


1 red bell pepper

1 yellow bell pepper

6 chicken chorizo sausages

1 can (15 ounces) black beans, drained

1/4 head iceberg lettuce, thinly sliced

Guacamole, sour cream, if desired

6 12-inch flour tortillas

Combine tomatoes, garlic, jalapeno, onion, cilantro, lime juice and salt in small bowl; set aside. (Can refrigerate up to three days.)

Oil grill grate. Heat grill to high. Place whole peppers on grill. Cook, turning occasionally, until charred on all sides, about 15 minutes. Transfer peppers to bowl; cover with plastic wrap. (Or place in paper or plastic bag; close bag.) Remove pepper skins when cool enough to handle. Discard stem and seeds. Chop. Place in medium bowl. Stir in beans and salsa; set aside.

Cook sausages on grill until nicely browned on all sides, about four minutes. Move sausages to medium heat section of grill. Cook, covered, turning once, until cooked through, about 14 minutes. Remove to cutting board. Cut sausages into 1/2-inch rounds. Add sausages to bean mixture. Place tortillas on grill to warm, about 20 seconds.

Remove tortillas from grill and spoon sausage filling on each. Sprinkle lettuce on top. Layer with guacamole and sour cream as desired. Roll up, folding in both ends. Serve with guacamole and sour cream.

Yield: six servings. Preparation time: 40 minutes. Cooking time: 30 minutes.

Nutrition information per serving: 390 calories (30 percent calories from fat), 13 g fat, 3 g saturated fat, 45 mg cholesterol, 1,180 mg sodium, 49 g carbohydrate, 20 g protein, 8 g fiber.

Brewed Brat Sandwiches With Caraway Kraut

Adapted from "Born to Grill," by Cheryl Alters Jamison and Bill Jamison.

Brat marinade:

2 bottles (12 ounces each) beer

1 large onion, chopped

6 tablespoons brown mustard

1 teaspoon each: caraway seeds, ground coriander

12 uncooked bratwursts, about 5 ounces each

Caraway kraut:

2 tablespoons butter

1 small onion, chopped

2 teaspoons caraway seeds

2 teaspoons brown mustard

2 cups drained sauerkraut

Freshly ground pepper


8 kaiser rolls or 16 large slices of rye bread

Brown mustard

8 thin slices cheese, such as Swiss, provolone, Gouda or Gruyere

1 cup chopped dill pickles

For marinade, combine beer, onion, mustard, caraway seeds and coriander in a large saucepan. Heat to boil; reduce heat, simmer five minutes. Add bratwursts; simmer, covered, 15 minutes. Remove from heat, leaving brats in liquid.

Heat grill to high. For kraut, melt butter in medium saucepan over medium heat. Stir in onion and caraway seeds; cook until onion turns translucent, about three minutes. Stir in mustard, sauerkraut and pepper to taste. Reduce heat to low; cover, keep warm.

Drain brats; discard marinade. Halve brats lengthwise; cut halves in half crosswise. Grill brat pieces uncovered until browned but still juicy, about two minutes per side. Toast rolls, cut side down, on edge of grill, about 30 seconds.

To assemble sandwiches, coat both sides of each toasted roll with mustard. On bottom roll, add slice of cheese, six brat pieces and large dollop kraut; sprinkle dill pickle on top. Close with top roll; push roll down to mingle juices and ingredients. Repeat with remaining ingredients.

Yield: eight servings. Preparation time: 20 minutes. Cooking time: 35 minutes.

Nutrition information per serving: 590 calories (63 percent calories from fat), 41 g fat, 16 g saturated fat, 95 mg cholesterol, 1,630 mg sodium, 30 g carbohydrate, 25 g protein, 1.7 g fiber.

Wild Rice And Pecan Salad With Grilled Sausage

This recipe is delicious with venison sausage or any kind of duck sausage. Adapted from "Bruce Aidells' Complete Sausage Book."

3 cups water

1 cup raw wild rice, rinsed

1/2 teaspoon salt plus more to taste

1/2 cup shelled pecans

1 tablespoon peanut oil

1 pound venison or duck sausage

2 green onions, thinly sliced

1 cup chopped Italian flat-leaf parsley

2 tablespoons sherry wine vinegar or red wine vinegar

1/4 cup walnut oil

Freshly ground pepper

Heat water to boil in medium saucepan. Add rice and 1/2 teaspoon salt. Return water to boil; reduce heat. Cover; simmer until rice is tender, about 40 minutes.

While rice cooks, heat oil in medium skillet. Add pecans; cook over medium-low heat, shaking pan constantly, just until nuts are browned and develop nutty aroma, about five minutes. Transfer to large bowl; set aside.

Heat grill to medium. Cook sausages, turning frequently, for about 12 minutes or until cooked through. Keep grill covered when possible. Transfer to cutting board. Slice warm sausages at an angle; set aside.

Add rice, green onions, parsley, vinegar and walnut oil to pecans in bowl. Toss well to combine. Season to taste with salt and pepper. Mound rice salad on platter. Arrange sausages over rice.

Yield: four servings. Preparation time: 20 minutes. Cooking time: 45 minutes.

Nutrition information per serving: 750 calories (70 percent calories from fat), 60 g fat, 16 g saturated fat, 65 mg cholesterol, 1,420 mg sodium, 35 g carbohydrate, 21 g protein, 4.3 g fiber.

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