Anyone who has ever watched Emeril on the Food Network knows about andouille sausage because it was one of his favorite ingredients. But in case you don’t know, here’s a little primer:
1. Andouille sausage originated in France before making its way to America, where it is commonly used in Cajun delicacies like jumbalaya and gumbo.
2. Andouille sausage is made from pork and usually heavily spiced with pepper and garlic. Down in Cajun country, andouille is smoked over pecan wood and sugar cane, which give the sausage its smoky hallmark.
3. Andouille sausage is ridiculously delicious. Try some if you never have. You’ll love it.
In this dish, the andouille is sauteed quickly and and presented with a warm salad that is a cinch to put together. The overall preparation is simple but there is one catch – you must plan ahead by a few hours because you need to cook the polenta and then give it time to cool down before you can finish preparing the rest of the whole meal. You can even make the polenta the day before if that makes your life easier. Or, buy premade polenta at the supermarket. Look for it near the Italian specialty foods, like the capers and marinated artichokes. Premade polenta is usually wrapped in plastic and shaped like a cylinder. Peel off the wrapper, slice and saute. Very easy.
ANDOUILLE SAUSAGE WITH WARM FENNEL & ENDIVE SALAD OVER POLENTA
4 1/2 cups water
1 teaspoon salt
1 1/2 cups quick cooking polenta
1 tablespoon butter
1/2 teaspoon freshly cracked black pepper
1 teaspoon dried parsley
2 teaspoons olive oil
12 ounces andouille sausage, cut on the diagonal into 1 inch thick slices
1 teaspoon olive oil
1 medium fennel bulb
1 head of Belgian endive
1 small yellow onion
2 garlic cloves, cut into slivers
salt and pepper, to taste
3 tablespoons red wine vinegar
6 tablespoons olive oil
1 1/2 teaspoon dijon mustard
4 or 5 sprigs of fresh parsley
For the polenta:
Heat water and salt to a rolling boil in a medium saucepan. Slowly pour in the polenta, whisking constantly in one direction until all of the polenta is in the pot. Stir with a wooden spoon until the polenta thickens, about five minutes. Stir in butter, pepper and dried parsley.
Pour into a greased 9 inch square or circle pan. Cover with plastic wrap and allow to cool completely in the refrigerator for about 4 hours. Polenta will become firm to the touch. Once firm, turn out onto a cutting board and slice into nine wedges.
Heat 1/2 teaspoon olive oil over medium heat in a large saute pan. Add a few slices of the polenta and saute until lightly browned, about three minutes. Flip over carefully and brown the other side. Remove to platter and cover with foil to keep warm. Repeat with remaining oil and polenta.
OR
Preheat oven to 375 degrees. Lightly brush the polenta wedges with the olive oil and arrange in a single layer on a baking sheet. Bake until lightly browned on top, about five minutes. Flip over and brown the other side. Remove to platter and cover with foil to keep warm.
For the andouille, fennel and endive salad:
Shave the fennel, endive and onion using a mandoline or slice very thinly with a sharp knife.
Heat a large saute pan over medium heat. Add the andouille in a single layer and saute until browned and crisp. Turn over pieces and brown the other side. You might need to cook the andouille in two batches. Remove the andouille and place on the platter with the polenta.
Add the teaspoon of olive oil to the pan. Add the onions and saute for 2 minutes, until slightly softened.
Add the fennel and garlic. Saute for two or three minutes, until the fennel softens but isn’t too limp.
Add the endive and season with salt and pepper.
Spoon the fennel mixture onto the platter. Cover to keep warm.
Add the red wine vinegar and olive oil to the pan. Whisk to combine, scraping up any brown bits that have collected on the bottom of the pan. Whisk in the dijon mustard. Season lightly with salt and pepper.
Drizzle the warm dressing over the fennel mixture.
Garnish with the parsley and serve immediately.
Serves 4.
Revel & Feast 