Andouille Sausage Dog
A fiery and smoky Cajun classic, this Andouille sausage dog features a perfectly grilled sausage nestled in a toasted brioche bun, smothered in sweet caramelized onions and bell peppers, and finished with a sharp Creole mustard. It's a taste of New Orleans street food, perfect for any barbecue or weeknight dinner.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Sauté the vegetables.
- b.Place a large skillet (preferably cast-iron) over medium heat. Add the olive oil and butter.
- c.Once the butter has melted, add the sliced onion and bell pepper. Sauté, stirring occasionally, for 8-10 minutes until they are soft and beginning to caramelize at the edges.
- d.Add the minced garlic and Cajun seasoning. Cook for another minute until fragrant.
- e.Season with salt and pepper. Remove the vegetables from the skillet and set aside, keeping them warm.
- 2
Step 2
- a.Cook the Andouille sausage.
- b.Using the same skillet or a preheated grill over medium-high heat, add the Andouille sausages.
- c.Cook for 6-8 minutes, turning every couple of minutes, until they are heated through and have a nice char on all sides.
- d.The internal temperature should reach 160°F (71°C). Avoid piercing the casing to keep the juices inside.
- 3
Step 3
- a.Toast the buns.
- b.During the last 1-2 minutes of cooking the sausages, open the buns and place them cut-side down on the grill or in a clean, dry pan over medium heat.
- c.Toast for 60-90 seconds until they are lightly golden and warm.
- 4
Step 4
- a.Assemble and serve.
- b.Place a cooked Andouille sausage into each toasted bun.
- c.Generously top with the sautéed onion and pepper mixture.
- d.Drizzle with Creole mustard to your liking.
- e.Serve immediately with your favorite sides like coleslaw or potato chips.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, brush the inside of the buns with melted butter before toasting.
- 2Don't overcrowd the pan when cooking the sausages; cook in batches if necessary to ensure a good sear.
- 3Slice the onions and peppers to a uniform thickness to ensure they cook evenly.
- 4A cast-iron skillet is ideal for this recipe as it provides even heat for caramelizing the vegetables and searing the sausage.
- 5If you can't find Creole mustard, a spicy brown or whole-grain mustard makes a great substitute.
Adapt it for your goals.
Cheesy Andouille Dog
Melt a slice of provolone or pepper jack cheese over the sausage during the last minute of cooking.
Spicy Remoulade ToppingSpicy Remoulade Topping
Swap the Creole mustard for a classic Louisiana remoulade sauce for a creamy, tangy kick.
Add the 'Holy Trinity'Add the 'Holy Trinity'
Incorporate 1/2 cup of finely chopped celery along with the onions and bell peppers for the complete Cajun 'trinity' flavor base.
Vegetarian VersionVegetarian Version
Substitute the Andouille with a spicy plant-based sausage. Cook according to package directions.
Why this is on our healthy list.
Good Source of Protein
The Andouille sausage provides a significant amount of protein, which is essential for muscle repair, immune function, and maintaining a feeling of fullness.
Contains Allium Vegetables
Onions and garlic belong to the allium family, which contain beneficial sulfur compounds and antioxidants that may support heart health and have anti-inflammatory properties.
Rich in Capsaicin
The bell peppers and Cajun seasoning contain capsaicin, a compound that gives peppers their heat and has been studied for its potential to boost metabolism and reduce inflammation.
Frequently asked questions
Andouille is a smoked pork sausage originating from France, but the version used in this recipe is the spicier Louisiana Cajun style. It's known for its coarse texture, smoky flavor, and significant heat from cayenne and other spices.