Mardi Gras Sausage Sandwiches
Mardi Gras Sausage Sandwiches
These Mardi Gras Sausage Sandwiches are the perfect meal for your Fat Tuesday celebration. They are the perfect way to enjoy cajun cuisine without having to eat seafood. Often made with beef and cheese sausages and a chorizo crumble making this recipe a great way to have the tastes of New Orleans when you can’t find andouille sausages.
The full recipe os linked below. It is printer friendly version. For those who need more explanation of the recipe, there is more information shared below the printable recipe.
Full, Printable Recipe
- 8 Beef Sausages, I used Beef and Cheddar Sausages
- 8 French Rolls
- 1 link of Chorizo (about one and a half cups cooked and crumbled)
- 1 cup of thinly sliced red onions
- 1 cup of Peperoccini Slices
- 1 Cup of thinly sliced green onions
- 1.5 cups of Remoulade Sauce (recipe for this linked in the blog post)
- Remove the casing from the chorizo link and cook in a skillet. Be sure to use your spatula or ground meat chopper to crumble the chorizo into a fine crumble.
- Split your sausage links down the center lengthwise making sure not to cut all the way through the links.
- Remove the chorizo from the skillet when it is fully cooked and add your sausage links.
- Cook the sausage until it is golden brown. Turn the sausages split side down and and press them into the pan so the sausage flattens slightly. The sausages I used were already fully cooked sausages so they needed just to be warmed through and browned and caramelized.
- When the sausages are cooked, slit the french rolls and place in the skillet to toast. Work in batches.
- Place the french rolls on a platter, spread a little of the remoulade on each side of the bun, add the sausage links, split side up then top each one with the chorizo crumbles. The top with a little more remoulade, the red onions, the peppers and the green onions. Serve immediately.
Andouille (Cajun Sausage) is a coarse-grained smoked meat made using pork, pepper, onions, and seasonings. Additionally, French in origin, but has also been brought to Louisiana by French or German immigrants. This sausage is mostly associated with Cajun cooking. This is something that is very common in NOLA, it is harder for a lot of us to find that live elsewhere in the country. I chose to use chorizo sausage which is more common throughout the states. The flavors of the paprika in the chorizo will add the the cajun influence,
Beddar With Cheddar
Beddar with Cheddar sausages make a great sausage for this recipe. I liked that they are fully cooked and just need to be warmed through and caramelized. You can use any beef sausage you choose for the recipe. This was just my choice and I really liked the way it tasted.
A classic remoulade sauce is made with mayo, mustard, lots of herbs and spices and Louisiana Hot Sauce. I have a easy recipe linked here
- 1.5 Cups of Mayo
- 2 Tablespoons of dijon mustard
- 1 tablespoon of lemon juice
- 1 tablespoon of dried parsley
- 1 tablspoon of hot sauce
- 1 tablespoon of grainy mustard
- 2 teaspoons of garlic powder
- 1 tablespoon of chopped capers
- 2 teaspoons of juice from capers
- 2 teaspoons of worcestershire
- 2 teaspoons of sweet paprika
- 6 green onions sliced thin, white and green parts
- salt to taste
- black pepper to taste
- cayenne pepper to taste
- Mix all of the ingredients, add to a covered bowl and let sit overnight.
you can this recipe or there are several brands on the market you can buy ready made. If you don’t want the spice of a remoulade sauce you can use a thousand island or just ketchup and mustard. I encourage you to try this remoulade sauce that I make, as I think you will really enjoy the flavors and you can control how spicy it is.