Andouille Mini Dogs
Smokies are always a big hit at parties, so turn it up a notch by adding a bun and a dab of mustard and relish to make Andouille Mini Dogs.
- 1 (12-oz.) package Cajun-style andouille miniature sausages or cocktail-size smoked sausages
- 1 tablespoon olive oil
- 1 (9.25-oz.) package dinner rolls, warmed
- Creole mustard
- Sweet pepper relish
- Sauté sausages in hot olive oil over medium heat 5 minutes or until lightly browned and thoroughly heated. Cut slits in tops of rolls. Fill each roll with 1 sausage, and top with Creole mustard and sweet pepper relish.
We tested with Aidells Cajun-Style Andouille Minis and Hillshire Farm Lit'l Smokies.
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