Andouille is a flavorful French sausage that can be found in most markets today, thanks to the Cajun and Creole cooking trend that took the United States by storm several years ago.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1 cup finely chopped andouille sausage
- ½ cup finely chopped onions
- 2 tablespoons finely chopped shallots
- 2 cloves garlic, crushed and finely chopped
- 3/4 teaspoon dried thyme
- ¼ cup balsamic vinegar
- ¾ cup olive oil
- 1/8 teaspoon ground black pepper
- ¼ teaspoon salt
Sauté the andouille sausage and onions in a skillet over medium heat. Add the shallots, garlic, and dried thyme and cook, stirring frequently, for an additional 4 minutes. Remove the skillet from the heat, and then stir in the balsamic vinegar making sure to scrape up all the flavorful bits cooked to the bottom of the pan. Whisk the olive oil into the balsamic andouille mixture; season with salt and pepper, and serve slightly warm or at room temperature.
This andouille balsamic vinaigrette recipe makes 8 servings.