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.

Recipe by Southern Living April 2012

Gallery

Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary

Yield:
Makes about 25
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

We tested with Aidells Cajun-Style Andouille Minis and Hillshire Farm Lit'l Smokies.

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