Andouille Cheese Dogs | Man, if this isn’t comfort food, than I don’t know what is. This is silly good, and for a guy, the equivalent of eating a pint of ice cream after watching Ryan Gosling anything. In this recipe we smother spicy andouille sausage in a 3 cheese mustard sauce and serve it in crispy buttered buns…seriously, I have to stop writing this, I’m getting way too hungry.
- Butter - 1½ tablespoons
- Cheddar & Monterrey Jack Cheese - 1 cup, shredded
- Kraft Parmesan - ¼ cup
- All-Purpose Flour - 1 tablespoon
- Whole Milk - 1 cup
- Sour Cream - 1½ tablespoons
- Sriracha - ½ teaspoon
- Worcestershire Sauce - ⅛ teaspoon
- Garlic - 2 cloves, finely minced
- Sweet Onion - ¼ cup, finely diced
- Sweet Peppers - ¼ cup, finely diced
- Dijon Mustard - 2 teaspoons
- Chives - 2 tablespoons, thinly sliced
- Ancho Chili Powder - ¼ teaspoon
- Cumin - ¼ teaspoon
- Salt - ½ teaspoon
- Vegetable Oil - 1 tablespoon
- Butter - 2 tablespoons
- Cajun Style Andouille Sausage - 8 links
- Hot Dog Buns - 8
- Mayonnaise - 3 tablespoons
- Cilantro - 3 tablespoons, torn, garnish
- To cook this baby, melt the butter in the saute pan over medium heat, then toss in the onion, sweet peppers, garlic and a pinch of the salt, and sweat everything for 4 minutes.
- Now grab your whisk, sprinkle in the flour, and cook it for 1 more minute until the flour forms a light golden roux.
- Then add the milk, dijon, ancho, cumin, and the rest of the salt. Stir it all together well.
- Reduce the heat to low and reduce the sauce for 9 minutes.
- Then turn the burner off and stir in the sriracha and worcestershire.
- Now stir in the cheeses and sour cream until the sauce thickens to your liking (if it's too thick, add a little more milk).
- Lastly, add the chives and you're good to go! Set the pan aside in a warm place while you cook the dogs.
- Take your sausages out of the package and give them a quick rinse. Here are the ones we use,
- Now separate the hot dog buns and spread a thin layer of the mayo on each exposed cut-side, like this,
- Now toss the oil in the cast-iron (add just enough to film the bottom) and put it over medium-high heat, until the oil shimmers and is hot.
- Then carefully lay in the sausages and cook them for 6 minutes, rotating them every minute or so.
- Then toss in the butter and let the sausages roll around in that goodness for 2 more minutes, until they're grilled & darkened all over.
- Then take them out of the pan and let them rest so the juices can redistribute.
- While they're resting, put the same pan (with all the fat still in it) over medium and let it get hot again.
- Now working in batches, lay in the buns mayo-side down, and space them out.
- Then cook them for just 1 minute per side until they're dark & crispy.
- Let's put these guys together! Grab a bun and open it up.
- Lay in a sausage.
- Then spoon over a generous amount of cheese sauce and garnish with cilantro. Dig in!
* On the cheese sauce, make sure to turn the heat off before you add your cheeses. If it's too thick, whisk in a little warm milk.
* These are easy game day treats. Make them this football season.
* This cheese sauce goes great on anything, so if andouille is too spicy for you, use any hot dog or sausages you want.
* Don't skip spreading the mayo on the buns. It prevents them from burning!