Andouille sausage and corn blinis
Servings: servings 4
My childhood in Oklahoma gave me a great appreciation for southern inspired food. Any kitchen should be able to make great food with tons of flavor. I will share this tasty southern recipe, which is packed with flavor. Prepare for an exciting flavorful dish!
Parsley Garnish: Grab a small bunch of parsley and place it into a bowl. Fill the bowl with cold water and allow the parsley leaves to soak for a few minutes to remove the dirt. Next, remove the parsley leaves and either run it through a salad spinned or dry them off with paper towels. Pick the individual parsley leaves from the stem to garnish the top of the Andouille sausage.
Pancakes: In a bowl (to be more efficient in your kitchen you can use the same bowl as you used to soak the parsley leaves, but make sure to wash it before moving on to the pancake batter) mix the pancake batter, cheddar cheese, chives, salt and pepper.
Sausage: Remove the sausages from the packaging, rinse them under cold water and dry them with a paper towel. Lay them onto a plate and season with salt and pepper. In a sauté pan add ½ tbsp of olive oil and lay the sausage into the pan. Sear (brown) the sausage on both sides (this will take 8-10 minutes), then place the sausage and the sauté pan into the oven for 10 minutes. The sausage plumps up and will have clear juices coming through the skin when it is cooked. Cut the sausages on an angle and set them aside (keep them warm).
Mustard: Use a spoon to scoop the mustard into a small plastic bag and cut the tip off so that you can pipe the mustard onto the andouille sausage.
In a skillet heat up 1/2 tablespoon butter (per batch of blinis) and add small amounts of batter to the skillet to create tiny pancakes for the Andouille sausage to sit on. Once they are brown on both sides remove them from the pan, and place them on a paper towel and continue cooking the rest of the pancakes. Once the paper towel is full place another paper towel on top and continues lining up the pancakes until you have cooked all of the batter.
On a sheet tray lay out all of the blinis, top them with sausage, squeeze a dollop of mustard on top, and garnish with a parsley leaf. You can also make this dish “family style” by placing the sausage and pancakes together on a large platter, putting the mustard into a bowl, and garnish with parsley bunches instead of individual leaves. Either way, it will be a big hit!
2 Andouille sausage
½ cup Dijon mustard
1 bunch flat leaf parsley
Salt and pepper to taste
1 cup pancake batter
¼ cup shredded cheddar cheese
4 chives thinly sliced.
¼ c canola oil