|Andouille smoked sausage, grilled, browned in a skillet or broiled, cut into bite-sized pieces and tossed in a spicy sweet sauce. Great party appetizer!|
Spicy Sweet Andouille Bites
There is literally some kind of football on in this house every single day. Don't get me wrong - I like football just fine! The Cajun is a fanatic though, so on those three days of the week that a live football game of some form isn't on, he's catching up with a replayed game he didn't see live, because he was watching another game.
In between that, there's all the commentary shows where they show highlights, talk about all things SEC and NFL, with team reports, developing stories, player interviews, player injuries, breaking news and all other things football. He really needs a man cave with about a half dozen televisions. That probably wouldn't even be enough!
He generally hangs out with his Dad for the Saints games, although I recently reminded him that the only win the Saints had, was when he stayed home with me, so the last game he stayed home again (superstition and all), and lo and behold... they won again. Okay, it was a bit of a knuckle-biter there at the second half, but they won. His Dad made not let him back home again!
Anyway, on the occasions with which he graces me with his football presence, I always fix us a snack or three of some kind to munch on during the game. Wings and dips are my top two favorites, but he loves anything with smoked sausage, so this last game I made these sausage bites.
They're so easy to make and delicious that I suggest doubling the recipe if you have more than a couple of guests. They're a bit addictive and difficult to stay out of, and even though my intentions are always good to just have a reasonable serving, I find myself sneaking back for a couple more. And more. And even more. What can I say? They're good!
Here's how I make them.
You can grill or broil the sausages, or just heat some oil and brown them in a large skillet, which is what I did this time - I use olive oil. Split sausages in half lengthwise. I had these short links that I needed to use so that's what I used this time. You'll want about three pounds total.
Place cut side down into hot oil to brown, cooking in batches. Remove and set aside.
Whisk together all of the sauce ingredients until blended. You can do this right in the same skillet rather than dirty up another bowl. I was initially gonna throw these in the slow cooker to hold them on warm, but changed my mind. So I had to wash another bowl, as if I don't already have enough dishes to wash.
Cut sausages into bite-sized pieces, about 1-1/2 inches in size and return to skillet. Gently stir to coat and warm through.
Transfer to a platter for serving or place into a small slow cooker to hold on warm or low setting. These are also good at room temperature.
Recipe: Spicy Sweet Andouille Bites©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 6 to 8 servings
For the Sausage:
For the Sauce:
- 1/2 tablespoon cooking oil (I use EVOO)
- 3 pounds andouille or other smoked sausage
- 1 (18 ounce) barbecue sauce
- 1/2 cup ketchup
- 1/4 cup cane syrup (like Steen's)
- 1 teaspoon Creole or spicy brown mustard
- Couple dashes hot sauce, to taste, optional
- Dash Worcestershire sauce
- 1/2 cup packed light brown sugar
- 1/4 teaspoon Cajun or Creole seasoning (like Slap Ya Mama), or to taste, optional
Heat oil in a large skillet. Split sausages in half lengthwise and place cut side down into hot oil to brown, cooking in batches. Remove and set aside.
To the skillet, add all of the sauce ingredients and whisk until blended. Cut sausages into bite-sized pieces, about 1-1/2 inches in size. Return to skillet and gently stir to coat. Transfer to a platter for serving or place into a small slow cooker to hold on warm or low setting.
Cook's Notes: May also brush cut sides of sausages with oil and grill, cut side down or broil in the oven, cut side up. May substitute pure maple syrup, sorghum syrup, or even some molasses, loosened with a bit of corn syrup for the cane syrup..
Requires Adobe Reader - download it free!
©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!
Hash Brown Quiche with Andouille
Smothered Potatoes and Cabbage with Andouille
Southern Beef and Sausage Goulash
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.