📝 About This Recipe
These Andouille Bites bring the bold, smoky soul of Louisiana straight to your appetizer platter. Thick-cut rounds of spiced Andouille sausage are pan-seared until caramelized and then tossed in a sticky, sweet-and-savory honey bourbon glaze. Served alongside a zesty, homemade Creole remoulade, these bites are a masterclass in balancing heat, smoke, and tang.
🥗 Ingredients
The Sausage
- 1.5 pounds Andouille Sausage (cut into 3/4-inch thick rounds)
- 1 tablespoon Vegetable Oil (for searing)
Bourbon Honey Glaze
- 1/4 cup Honey (clover or wildflower preferred)
- 2 tablespoons Bourbon (optional, for depth of flavor)
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1/8 teaspoon Cayenne Pepper (adjust for heat preference)
Creole Remoulade Sauce
- 1/2 cup Mayonnaise (full fat for best texture)
- 1 tablespoon Whole Grain Mustard (Creole mustard is ideal)
- 1 teaspoon Prepared Horseradish (drained)
- 1 teaspoon Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1 clove Garlic (minced into a paste)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Smoked Paprika
For Garnish
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by preparing the Remoulade sauce. In a small mixing bowl, whisk together the mayonnaise, whole grain mustard, horseradish, hot sauce, minced garlic, lemon juice, and smoked paprika until smooth.
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2
Cover the Remoulade and refrigerate for at least 20 minutes to allow the flavors to meld while you prepare the sausage.
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3
In a separate small bowl, whisk together the glaze ingredients: honey, bourbon, apple cider vinegar, Dijon mustard, and cayenne pepper. Set aside.
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4
Slice the Andouille sausage into uniform 3/4-inch thick rounds. Ensuring they are the same thickness helps them sear evenly.
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5
Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the vegetable oil and swirl to coat the bottom.
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6
Place the sausage rounds in the skillet in a single layer. Do not overcrowd the pan; work in batches if necessary.
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7
Sear the sausage for 3-4 minutes on the first side until a dark, crispy crust forms. Use tongs to flip each piece over.
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8
Sear the second side for another 3 minutes. The fat should be rendering out, and the edges should look slightly charred.
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9
Reduce the heat to medium-low and pour the honey-bourbon glaze over the sausage rounds in the pan.
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10
Toss the sausages continuously for 2-3 minutes as the glaze bubbles and thickens into a sticky coating that clings to the meat.
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11
Once the glaze is glossy and reduced, remove the pan from the heat immediately to prevent the honey from burning.
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12
Transfer the glazed bites to a serving platter. Insert a decorative toothpick or cocktail pick into each round for easy grabbing.
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13
Garnish the platter generously with sliced green onions and fresh parsley for a pop of color and freshness.
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14
Serve immediately while hot, with the chilled Remoulade sauce in a small bowl on the side for dipping.
💡 Chef's Tips
For the best crust, ensure your skillet is very hot before adding the sausage; a cast-iron pan is the gold standard here. If you can't find Andouille, a high-quality smoked Kielbasa with an extra pinch of Cajun seasoning makes a great substitute. Don't skip the refrigeration step for the Remoulade; the cold sauce provides a necessary contrast to the hot, spicy meat. Watch the glaze closely in the final minutes; the sugar in the honey can go from caramelized to burnt very quickly. For a party, you can sear the sausages ahead of time and simply toss them in the glaze right before guests arrive.
🍽️ Serving Suggestions
Pair with a cold, crisp Abita Amber beer or a dry hard cider to cut through the richness of the pork. Serve alongside pickled okra or spicy dilly beans to provide a sharp, acidic crunch between bites. These bites work beautifully as part of a Southern-themed charcuterie board with pimento cheese and crackers. For a heartier snack, serve these over a small bed of creamy white cheddar grits. Offer a side of extra lemon wedges to squeeze over the bites for an added brighten-up.