Andouille in Blankets — Robert St. John
Preheat oven to 350. Using a sharp knife, cut the sausages into quarters, lengthwise. You should have sixteen- 4”5” long, narrow pieces. In a small sauté pan…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Ingredients
- 1 Tbl Bacon grease
- 1/2 cup Yellow Onion, minced
- 2 Tbl Green Bell Pepper, very small dice
- 2 Tbl Red Bell Pepper, very small dice
- 2 Tbl Celery, very small dice
- 2 tsp Garlic, minced
- 1 tsp Creole Seasoning
- 4 Andouille Sausage (approx. 1 pound)
- 2 pkgs. Pillsbury Crescent rolls
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