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Grilled Chicken Andouille Sausage on Mixed Greens
Created by: Howcan Team
Ingredients
- 4 chicken andouille sausages
- 8 cups mixed greens
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the vinaigrette. Set aside.
- Grill the chicken andouille sausages for 12-15 minutes, turning occasionally, until they are cooked through and have nice grill marks.
- While the sausages are grilling, divide the mixed greens among 4 plates.
- Once the sausages are done, let them rest for a few minutes before slicing them into bite-sized pieces.
- Place the sliced sausages on top of the mixed greens on each plate.
- Drizzle the vinaigrette over the sausages and mixed greens.
- Serve immediately and enjoy!
The history of Chicken Andouille Sausage dates back to the French immigrants who settled in Louisiana, bringing their culinary traditions with them. Andouille sausage is a staple in Cajun and Creole cuisine, known for its smoky, spicy flavor. When grilled and served on a bed of mixed greens, the dish takes on a delightful contrast of textures and flavors. Chefs in New Orleans, such as Emeril Lagasse, have popularized this dish, infusing it with their own unique flair. Today, the best version of this dish can be found in renowned restaurants in the French Quarter, where the sausage is expertly grilled to perfection and served atop a vibrant medley of fresh, crisp greens. The key to getting this dish right lies in the quality of the Andouille sausage, as well as the careful balance of seasoning and grilling to achieve that irresistible smokiness. For a famous alternative method, some chefs prefer to smoke the Andouille sausage before grilling, adding an extra layer of complexity to the flavor profile.
30 min
4
350 calories
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