Cornbread Stuffing with Wagyu Cajun Sausage. Order online with us today and enjoy quick delivery in Amsterdam Note: The cornbread can be made the day before and set out to stale. PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE AND VEGETABLES. Add Fullblood Wagyu cajun sausage, and brown while breaking it up into small pieces with a wooden spoon.
Melt butter in heavy large Dutch oven over high heat.
Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just.
Heat a skillet over medium high heat and brown the andouille sausage.
You can cook Cornbread Stuffing with Wagyu Cajun Sausage using 22 ingredients and 5 steps. Here is how you cook that.
Ingredients of Cornbread Stuffing with Wagyu Cajun Sausage
- You need 1 Package of Double 8 Cattle Company Fullblood Wagyu Cajun Sausage (casings removed).
- It's 2 OZ of Butter.
- Prepare 5 of Garlic Cloves (minced).
- Prepare 1 of Large Red Bell Pepper (diced small).
- You need 1 of Jalapeño (diced small).
- It's 2 Bunches of Green Onions (chopped, both white and green parts).
- It's 3 of Large Shallots (chopped).
- You need 1 CUP of Celery (finely chopped).
- Prepare 2 TBSP of Fresh Thyme (chopped).
- It's 3/4 TSP of Cayenne Pepper.
- It's 1 1/2 CUPS of Chicken Stock.
- It's of Buttermilk Corn Bread.
- Prepare 2/3 CUP of Grapeseed Oil.
- Prepare 2 CUP of Yellow Cornmeal.
- Prepare 2 CUP of All-purpose Flour.
- You need 1/2 CUP of Sugar.
- It's 1/2 CUP of Brown Sugar.
- You need 1 TSP of Kosher Salt.
- It's 2 TBSP of Baking Powder.
- You need 2 of Large Eggs.
- Prepare 1 CUP of Buttermilk.
- Prepare 1 CUP of Sour Cream.
Remove and set the sausage aside. Whisk the eggs and parsley in a large bowl. Melt butter in heavy large skillet over medium-high heat. Ground sausage is cooked with celery and onions, then baked with cornbread, bread crumbs and chicken broth.
Cornbread Stuffing with Wagyu Cajun Sausage instructions
- PREPARING THE BUTTERMILK CORN BREAD Preheat the oven to 375 degrees. Sift the cornmeal, flour, sugars, baking powder, and kosher salt into a large bowl. In another bowl, whisk the egg, grapeseed oil, buttermilk, and sour cream.Then, fold into the dry ingredients into the wet ingredients with a rubber spatula until combined (DO NOT OVER-MIX)..
- Transfer the batter to the prepared baking dish (use a small amount of grapeseed oil to coat the bottom of the baking dish prior to pouring the batter in).Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Note: The cornbread can be made the day before and set out to stale..
- PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE AND VEGETABLES Melt 2 ounces of butter in heavy, large sauté pan over medium-high heat. Add Fullblood Wagyu cajun sausage, and brown while breaking it up into small pieces with a wooden spoon. Cook cajun sausage for about 10 minutes. Add bell peppers, Jalapeño, shallots, celery, garlic, and thyme to large sauté pan..
- Sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Add chicken stock, cayenne pepper, and green onion to the large sauté pan with the vegetables and sausage, and cook for a few more minutes.Place all cooked ingredients in a large bowl..
- FINAL STEPS Cut prepared buttermilk cornbread into 1-inch cubes. Fold the buttermilk cornbread cubes into the large bowl with the cooked vegetables and cajun sausage.Season with kosher salt and freshly ground black pepper.Serve warm, and enjoy!.
Ground sausage is cooked with celery and onions, then baked with cornbread, bread crumbs and chicken broth. Ingredients:Wagyu beef, salt, spices (including red, black, and white pepper), sugar, onion powder, garlic powder. Sausage links are stuffed in a natural pork casing. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended.