Glazed Andouille

By Kevin • 30 or Less, All, Meat, Starters • 22 Feb 2015

Glazed Andouille

Fortunately for simple people like me, the statement “simple is best” often proves true. Here’s another example of very few ingredients merging to create a wonderful complexity of flavour. This dish may just be the perfect party snack, especially if you want to make sure the vegans don’t feel welcome.

I generally make my own andouille sausage, though there are a few retail butchers around that make it as well.

Time: 15 minutes

Serves: 4


12 ounces andouille sausage – sliced ¼” thick
1 tablespoon sherry vinegar
1 tablespoon liquid honey
1 clove garlic – finely chopped or grated
2 teaspoons parsley – finely chopped


Place a frying pan on medium heat. When hot, add the sausage in one layer.

Cook the sausage for a few minutes per side until browned.

Whisk together the vinegar, honey and garlic.

Drizzle the vinegar mixture onto the sausage and stir to coat evenly. Cook for one minute.

Remove from heat, sprinkle with the parsley, toss and serve immediately.

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