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Andouille Sausage Gravy is a spicy New Orleans-style version of the classic Southern Biscuits and Gravy breakfast. The sauce is thick and creamy and licks your plate well!
Traditionally, ground pork breakfast sausage is used to make cookie dipping sauce, but I love this Andouille sausage sauce.
Biscuits and salsa are the best breakfast in the south. Who can resist that tasty goodness?
Use your tried and true cookie recipe to serve with this Andouille sausage sauce or try Callie's buttermilk cookies. They are delicious covered in a sauce blanket. Or maybe stop by Bojangles and buy a bunch. Their cookies are so good!
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Andouille sausage is so full of flavor and spice that it really enlivens this sauce. Fortunately it has become much more available in recent years. You can also use it in recipes like this Jambalaya Grits and Pasta with tomato sauce and sun-dried sausage.
If you are a big fan of cookies and salsa, try these sweet potato cookies and chorizo sauce. They are another delicious spicy option.
Serve some buns and the Andouille Sausage Sausage and get ready to experience pure cookie heaven!
Preparation time: 5 minutes.
Cook time: 5 minutes.
Total time: 10 minutes
Author: Christin Mahrlig
Andouille Sausage Gravy is a spicy New Orleans-style version of the classic Southern Biscuits and Gravy breakfast.
4 tablespoons of butter
6 ounces andouille sausage (about 1 1/2 links), diced
1/2 cup chopped yellow or sweet onion
1/2 teaspoon of paprika
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 cups half and a half
- salt and pepper
Place a large skillet over medium heat. Add the butter.
Once melted, add the andouille sausage and onion. Cook until the sausage is browned and the onion is softened, about 5 minutes.
Add the paprika, garlic powder, and cayenne pepper.
Sprinkle the flour over the mixture, cook and stir for 1 to 2 minutes.
Gradually beat in half and half. Cook and stir until thickened and bubbles form.
Season to taste with salt and pepper.
recipe adapted from Louisiana Kitchen and Culture Magazine
More cookies and sauce
Sweet potato biscuits with chorizo sauce
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