Grilled Andouille Sausage And Sweet Potato Salad Recipes

GRILLED SWEET POTATO SALAD

Steps:

• Preheat a grill to medium heat.
• Sprinkle the potatoes with salt and pepper and toss with enough olive oil to coat. Grill the potatoes until caramelized, about 4 minutes per side. Place them on the top rack and close the grill, allowing them to finish cooking through, about 20 minutes more. Remove the potatoes from the grill and allow them to come to room temperature.
• To make the vinaigrette, whisk together the vinegar, capers, honey, mustard and olive oil in a small bowl. Season with salt and pepper. Dice the potatoes into large chunks and toss in a bowl with the scallions and walnuts. Season with salt and pepper.
• Dress the potatoes with enough vinaigrette to coat the salad. Top with the apples, chives, sesame seeds, cilantro and parsley and serve.

GRILLED SAUSAGE WITH POTATOES AND GREEN BEANS

Steps:

• Preheat an outdoor grill for high heat.
• On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
• Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

SWEET POTATO & ANDOUILLE HASH

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sausage; cook and stir until browned., Stir in remaining ingredients. Reduce heat to medium-low; cook, uncovered, 15-20 minutes or until potatoes are tender, stirring occasionally.

GRILLED ANDOUILLE SAUSAGE HOT DOGS WITH ELOTE TOPPING

Steps:

• Preheat grill with a 2-zone setup (indirect and direct heat zones). While the grill is preheating combine paprika, chili powder, cumin salt and pepper in a bowl and set aside.
• In a separate bowl, prepare the cilantro aioli by whisking mayonnaise, juice from lemon and lime, and chopped cilantro. Add a little cracked black pepper and a pinch of elote seasoning for an extra boost of flavor. Store in the refrigerator for up to a week.
• When the grill is ready to go, place Zatarain's smoked Andouille Sausage over direct heat to sear and get some nice grill marks, about 1-2 minutes per side. Place on indirect heat and let cook for about 10 minutes, until internal temperature is 165 F
• Place the corn over direct heat turning about every 2-3 minutes, until you have a nice char all around; about 10 minutes.
• Cut the corn off of the ears with a knife into a bowl. Stir in butter and about ½ tbsp of elote seasoning.
• Optionally, you can grill the buns, then place Zatarain's smoked Andouille Sausage. Top with a generous portion of corn, cilantro aioli; garnish with cotija and cilantro. Enjoy!

SOUTHWESTERN PORK SAUSAGE AND SWEET POTATO HASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Halve poblano lengthwise; remove seeds and membranes. Put cut sides down on the prepared baking sheet; roast until skins are charred, about 20 minutes. Wrap foil around pepper halves and let stand until cool enough to handle, 20 to 30 minutes.
• Meanwhile, brown sausage in a large skillet over medium heat, stirring to break up lumps, about 5 minutes. Transfer to a plate; drain grease.
• Return the skillet to medium heat; melt 1 tablespoon butter with the oil. Stir in bell peppers, sweet potato, onion, chili powder, cumin, red pepper flakes, and garlic. Cook, stirring occasionally, until vegetables are tender and starting to brown, 20 to 25 minutes.
• Peel and chop the poblano; add to the skillet, along with sausage, and 1/4 teaspoon each salt and black pepper. Cook until heated through, 1 to 2 minutes. Transfer to a serving platter and keep warm.
• Rinse the skillet, return to heat, and melt remaining 1 tablespoon butter. Crack eggs into the skillet; sprinkle with remaining 1/4 teaspoon each salt and black pepper. Reduce heat to low and cook until whites are completely set and yolks begin to thicken, 3 to 4 minutes.
• Top hash with eggs and serve with salsa, cheese, and cilantro.

WHAT TO SERVE WITH SAUSAGE (10 IRRESISTIBLE SIDES)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

GRILLED ANDOUILLE SAUSAGE AND SWEET POTATO SALAD

Steps:

• Bring about four quarts of water to a boil, add the sweet potatoes and boil until just tender, about 15 minutes. Drain and set aside to cool.
• Preheat grill or broiler.
• Grill or broil the sausage over medium heat, turning frequently, until browned and cooked through, eight to 10 minutes for precooked sausage, 12 to 15 minutes for uncooked. Remove sausage from the heat, slice 1/4-inch thick and set aside.
• In a medium bowl, beat together the mustard and oil, then add the vinegar and sugar and whisk until well blended.
• Cut the sweet potatoes into 1/2-inch cubes and put them in a large mixing bowl. Pour the dressing over them and add the onion, sausage slices, salt and pepper to taste. Mix well but gently, so the potatoes hold their shape. Sprinkle with parsley, and serve warm or cooled.