Commander's Palace Cajun Sausage |
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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 4 |
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This is a breakfast sausage, not andouille. It dates from the time that Paul Prudhomme was executive chef at Commander's Palace. Adapted from Gourmet Magazine, October 1977. Prep time includes chilling time. Ingredients:
1/2 lb ground pork |
1/4 lb ground chuck |
1/4 lb ground veal |
1 bunch scallion, minced |
1 garlic clove, minced |
1/2 teaspoon fennel seed |
1 pinch nutmeg |
1 pinch ground cumin |
1 pinch cayenne |
salt |
3 tablespoons oil |
Directions:
1. Combine all ingredients except oil in a large bowl.
2. Mix well.
3. Form into a log 4 in diameter.
4. Place in freezer for 1-2 hours, or until firm but not frozen.
5. Slice sausage into 1/2 rounds.
6. Heat oil in a large skillet over moderately high heat.
7. Add sausage and cook until browned, about 3 minutes on each side.
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