Recipe Andouille Sausage Wrap Rolls with Garlic and Shallot

flyinglentris

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Andouille Sausage Wrap Rolls with Garlic and Shallot:

AndouilleGarlicShallotRolls05.png


Ingredients:

1) Andouille Sausage - 1 Link
2) Garlic - 1/8 to 1/4 Cup
3) Shallot - 1
4) Sauer Kraut - 1/4 to 1/2 Cup
5) Stone Ground Mustard - 2 Tblspsns.
6) Horse Radish - 4 Tblspns.
7) Black Mustard Seed
8) Wheat Tortilla - 1 Large
9) Olive Oil - as required.


Procedure:

1) Dice up Garlic.
2) Slice up Shallot.
3) Split the Andouille Sausage lengthwise and cross-cut into pieces.
4) Heat Olive Oil in a frying Pan.
5) Add the Garlic, Shallot and Sausage and pan fry.

NOTE: Fry the ingredients until the Garlic and Shallot soften and begin to caramelize.

AndouilleGarlicShallotRolls01.png


6) Add Mustard, Horse Radish, Sauer Kraut and Mustard Seed.
7) Continue to fry the ingredients till they thicken up.

AndouilleGarlicShallotRolls02.png


8) Remove from heat.
9) Lay out a Tortilla flat on a work area.
10) Spoon the fried ingredients onto the Tortilla and spread level.

AndouilleGarlicShallotRolls03.png


11) Roll up the Tortilla into a wrap roll.

AndouilleGarlicShallotRolls04.png


12) Cross-cut the wrap roll about 1 to 1-1/2" per cut.

NOTE: Brace the roll from the sides to prevent it from squeezing when making the cuts.

13) Place each cut roll on a serving dish.
14) Heat in microwave for about 1-1/2 minutes to soften the Tortilla.
15) Add side dishes like Potatoes, etc.
16) Serve.
 

Morning Glory

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I have a fair idea of how American andouille tastes* and I think the sauerkraut, mustard seeds and horseradish would make an excellent combination with the garlic and shallots. In fact, I'd happily eat the filling minus the wraps with some potatoes on the side!

*American/Cajun Andouille is not available in the UK. I've had Andouille in France and I love it but I know its much stronger and very different from the US version. It contains chitterlings (intestines) in a big way!

57074
 

flyinglentris

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I have a fair idea of how American andouille tastes* and I think the sauerkraut, mustard seeds and horseradish would make an excellent combination with the garlic and shallots. In fact, I'd happily eat the filling minus the wraps with some potatoes on the side!

*American/Cajun Andouille is not available in the UK. I've had Andouille in France and I love it but I know its much stronger and very different from the US version. It contains chitterlings (intestines) in a big way!

View attachment 57074

That French Andouille looks far different.

The combo you describe and that I used in this recipe, are very good compliments; and this meal has a nice sour flavor that is both very tasty and different from many of the more sweet or savory meals that one finds.
 

medtran49

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Craig had andouillette in Marseille. Trust me, it is very, very, very, very different. It was served with potatoes and mustard.
 
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