5 Days 5 Lunches is Back! And to celebrate the kickoff of the football season and the culmination of the NFL’s opening week, I decided to have a lunch inspired by the New Orleans Saints (Whom I detest, stop beating the Eagles in the playoffs and we can start rebuilding that relationship) and True Detective.
Andouille Sausage is an interesting type of sausage. Its origins start in France and it was brought to Louisiana by German Immigrants in their immigration to the state in the 1700’s (and you thought nothing good came out of the 1750’s! *literally nobody ever thinks about the 1750’s but you, you nerd.)
The Cajun portion of the sausage makes the sausage have a spicy, smokey and rich flavor. Cajun cuisine is interesting to me as is the entire state of Louisiana. I’m basically terrified to go there because I think I’m just going to get “True Detective’d” and end up in some sort of crazy branch person’s house. I know that is a completely illogical assumption, but unless I have a guided and guarded tour of Louisiana, I’m not going. A certain Manly Chef’s attendance will be required in order for me to venture down there.
But my illogical fears won’t keep me from bringing some of the great Louisiana flavors to me. Recently I received some Cajun Sausage from Friends & Farms, and I decided to cook them up to satisfy my sausage jones (that sounds weird in so many ways, I won’t even begin making fun of myself).
This is a great dish that you can enjoy any time of year. You can easily skip grilling these and just cook them up in a pan.
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Recipe
Ingredients
1/2 Diced Onion
4 Cajun Andouille Sausage Links
1 Clove of Crushed Garlic
1/4 Cup of White Wine
3 Cups Chicken Broth
Method
First add your crushed garlic and diced onions with some cooking oil into a medium sized cooking pot. As they brown, add your chicken broth. Once it begins to boil, add your sausage links to the boiling stock.
Once the sausages are about 80% cooked, remove them from the stock, but continue reducing your stock down till it becomes a nice thick sauce. Now you have two choices. You can either throw these on the grill or toss them in a frying pan. I chose to do both!
First throw them in a frying pan, allow the meat to brown and crisp up slightly. Use your cooking wine to pick up the browned pits on your pan. Allow your sausage’s sauce to thicken up (try reading that aloud and not laugh SAUSAGE SAUCE hahahahhaha).
Once the sauce has thickened, I decided (because I was already grilling) to throw the sausage on the grill for a quick char to work up some nice smokey flavors.
The end result is a sausage that is perfect on a roll or hot dog bun.
Enjoy!
- 1/2 Diced Onion
- 4 Cajun Andouille Sausage Links
- 1 Clove of Crushed Garlic
- 1/4 Cup of White Wine
- 3 Cups Chicken Broth
- First add your crushed garlic and diced onions with some cooking oil into a medium sized cooking pot. As they brown, add your chicken broth. Once it begins to boil, add your sausage links to the boiling stock.
- Once the sausages are about 80% cooked, remove them from the stock, but continue reducing your stock down till it becomes a nice thick sauce. Now you have two choices. You can either throw these on the grill or toss them in a frying pan. I chose to do both!
- First throw them in a frying pan, allow the meat to brown and crisp up slightly. Use your cooking wine to pick up the browned pits on your pan. Allow your sausage’s sauce to thicken up (try reading that aloud and not laugh SAUSAGE SAUCE hahahahhaha).
- Once the sauce has thickened, I decided (because I was already grilling) to throw the sausage on the grill for a quick char to work up some nice smokey flavors.
- The end result is a sausage that is perfect on a roll or hot dog bun.
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