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Deep Fried Cajun Sausage
Cajun Breakfast Treat |
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2 pounds andouille sausage
3 cans vienna sausages
3 cans potted meat
4 eggs
2 cups milk
1 cup flour
1 cup corn meal
8 oz. Lousiana Hot Sauce
Crisco
table butter
maple syrup
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Remove casings from andouille and place in food processor along with vienna sausages and potted meat. Pulse mixture on puree setting until you have a consistent, smooth meat mixture.
Form mixture into large thick patties and set aside. Combine eggs, hot sauce and milk in large mixing bowl, whisking vigorously. Slowly add in flour and corn meal, mix until a thick batter forms. If too thick, add small amounts of water until you get the right consistency.
Completely coat the sausage patties in the batter and deep fry in Crisco or lard until done. The patties will turn deep golden brown and float towards the surface. Place on brown paper to drain.
Serve immediately with butter and maple syrup.
Add piping hot chicory coffee and a shot of bourbon for a real Cajun treat!
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Preparation Time: 30 minutes |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Martin Lebroux
Louisiana
United States |
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| This recipe has been viewed 6377 times. |
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