Andouille Smoked Sausage Dressing
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 or about 5 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons margarine 4 cups chopped onions, in all 2 cups chopped celery, in all
2 cups chopped green bell peppers, in all 1-1/4 pounds andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), ground, to yield 3 cups 4 tablespoons unsalted butter
2 tablespoons minced garlic 2 tablespoons Tabasco sauce 2 cups basic chicken stock
1-1/2 cups very fine dry bread crumbs (preferably French bread)



1 Melt the margarine in a large skillet over high heat. Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; saute until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally. Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, garlic and Tabasco, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes. Stir in the bread crumbs. Remove from heat. Transfer mixture to an ungreased 8x8-inch baking dish; bake uncovered in a 425 oven until browned on top, about 45 minutes, stirring and scraping pan bottom very well every 15 minutes.

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