Cajun Sausage Bread Recipes

SAUSAGE BREAD

Sausage Bread image

Provided by Mimi Read

Time 1h

Yield About 25 portions

Number Of Ingredients 20

Ingredients

1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt, more to taste
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
Pinch ground white pepper
4 bay leaves
2 tablespoons vegetable oil
1 pound Cajun andouille sausage, cut into 1/4-inch dice
1 small onion, finely chopped
1 stalk celery, finely chopped
1 small bell pepper, finely chopped
1 medium jalapeño, finely chopped
4 medium Roma (plum) tomatoes, cut into 1/2-inch dice
1/2 teaspoon Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup finely sliced scallions
3 dashes (or to taste) Louisiana hot sauce
3 7 1/2 -ounce packages (10 biscuits each) buttermilk bake-and-serve biscuits, or other biscuit dough as desired

Steps:

In a small bowl, combine cayenne pepper, paprika, thyme, 1 teaspoon salt, chili powder, black pepper, white pepper and bay leaves; set aside. In a skillet over medium heat, heat oil and add sausage. Sauté 1 minute, add spice mixture and cook until lightly browned, about 2 more minutes.
Add onion, celery, bell pepper and jalapeño. Sauté until softened, about 5 minutes. Add tomatoes and Worcestershire sauce and cook until liquid is almost evaporated, about 20 minutes. Stir in flour, add 2 tablespoons water, and cook until thickened, 1 to 2 minutes. Remove from heat and add scallions. Season with hot sauce and (if desired) additional salt to taste.
To assemble: Preheat oven to 400 degrees. Roll out a single biscuit into a 3-inch disk. Holding disk in palm of your hand, place a heaping tablespoon of filling in center; lift edges to close dough around filling. Seal dough by twisting it, and place it with seam (twisted) side down on an ungreased nonstick baking sheet. Repeat to use all filling and all or most of the dough. Bake until lightly browned, 10 to 20 minutes depending on type of dough used.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 1 gram, TransFat 0 grams

SAUSAGE BREAD PUDDING

Sausage Bread Pudding image

This savory, comforting entree from chef Ryan Farr takes inspiration from the dessert menu.

Provided by Martha Stewart

Number Of Ingredients 13

Ingredients

Unsalted butter, for baking dish
8 large eggs
8 cups 1-inch cubes country-style bread, crusts removed
2 cups thickly sliced bacon, cut crosswise into 1/2-inch pieces
1 1/2 pounds cooked Chicken, Apple, and Calvados Sausage, coarsely chopped (about 4 cups)
2 cups peeled, cored, and chopped apple, such as Granny Smith
1 cup chopped yellow onion
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese
2 cups warm milk

Steps:

Preheat oven to 325 degrees. Butter a large, deep baking dish; set aside.
Whisk eggs in a large bowl for about 1 minute. Add bread cubes and toss until fully coated. Set aside.
In a large skillet over low heat, cook bacon until fat is rendered and meat is crispy. Add sausage and cook until it just begins to brown. Add apple, onion, sage, and thyme; season with salt and pepper. Cook, stirring, for 1 minute.
Transfer sausage mixture to bowl with bread; add 1 cup Gruyere. Slowly add milk, gently folding so that bread maintains its shape. Transfer bread mixture to prepared baking dish; sprinkle with remaining 1 cup Gruyere.
Transfer baking dish to oven and bake until golden and bubbly and internal temperature reaches 170 degrees on an instant-read thermometer, about 1 hour and 15 minutes. Remove from oven and let stand 30 to 45 minutes before serving.

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