Walk through the meat department of any grocery store and you will find numerous brands of sausage. From Smoked and Kielbasa to Brats and Andouille, there’s a sausage for everyone. But, why just use sausage as a protein often cooked on a grill.
Of course, sausage is used in numerous Creole & Cajun dishes. From jambalaya to gumbo, there are many different uses for sausage. Today, I want to share with you two different ways to use sausage: Andouille Sausage Meat Pie and Sausage Mac & Cheese. Both of these recipes are comfort foods and will appeal to children and adults alike. Let’s head to the kitchen!
Here’s a take on the Natchitoches Meat Pie. The use of the andouille will add more flavor to the filling. These will make you feel like you’re at a county fair. It’s a great meal for a on the go family.
Andouille Sausage Meat Pie
1 tablespoon canola oil, plus more for frying
1/3 cup onions, minced
3/4 pound andouille sausage, chopped into 1/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/2 cup sweet corn kernels
1 tablespoon fresh cilantro, chopped
Meat Pie Dough (recipe to follow)
1 large egg
2 tablespoons water
1 cup shredded mozzarella
In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion: cook until tender, about 2 minutes. Add sausage, salt, paprika, and pepper. Cook, stirring frequently, until sausage is slightly browned. Remove from heat; stir in corn and cilantro. Let cool completely.
Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll 18 pieces of dough to a 5 1/2-inch circle, and place on a parchment-lined baking sheet. Reserve remaining dough for another use. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water.
Place 2 teaspoons filling in center of each round. Sprinkle about 1 tablespoon mozzarella over filling. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.
In a large Dutch oven, pour oil of a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370℉. Line a rimmed baking sheet with paper towels and place a wire rack on top.
Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan. Serve with your favorite dipping sauce.
Meat Pie Dough
5 3/4 cups all-purpose flour
2 1/2 teaspoons salt
1 1/4 teaspoons baking powder
3/4 cup lard
2 large eggs
1 1/2 cup whole milk
In a large bowl, whisk together flour, salt, and baking powder. Using a pastry blender or two forks, cut in lard until mixture is crumbly. zin a small bowl, whisk together eggs and milk. Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form. Knead together twice, and let rest for 10 minutes. Cover and refrigerate until using.
From crawfish to tasso, I have included many different meats in Mac & Cheese. It’s the pasta equivalent to Jambalaya. You can add any protein to Mac & Cheese to make it an entree. Here’s what I did with some smoked sausage I had.
Sausage Mac & Cheese
1 pound smoked sausage, sliced 1/2-inch thick
1/4 cup butter
1/4 cup all purpose flour
3 cups milk
1 1/2 cups shredded American cheese, divided
1 cup shredded sharp Cheddar cheese
1 12 teaspoons Creole seasoning
1 (16-ounce) package macaroni, cooked
Preheat oven to 350℉. Spray a 2 1/2-quart baking dish with nonstick cooking spray.
In a large skillet, cook sausage over medium heat, stirring occasionally, until browned, about 5 minutes. Set sausage aside. Wipe skillet.
In same skillet, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk; bring to a boil, whisking until slightly thickened, about 7 minutes. Stir in 1 cup American cheese, Cheddar cheese and Creole seasoning until smooth. Stir in cooked macaroni and sausage, spoon into prepared dish. Top with remaining 1/2 cup American cheese.
Bake until bubbly and cheese melts, 18 to 20 minutes.
There is no right or wrong type of sausage for a particular recipe. If you don’t care for andouille, use a regular smoked sausage. The only sausage that is not a good fit for these recipes is Boudin. But that’s a whole other sausage. Any good meaty sausage will work in these recipes. So grab your favorite brand and get cooking!
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