Chef John Folse: Cajun two-step

Chef John Folse: Cajun two-step

NEW ORLEANS (WVUE) - Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals. In addition, tougher cuts of meat are excellent when ground for sausage. With the ample supply of wild game, seafood and pork in Cajun Country, a combination of meats are often used to make sausage. Frequently, two different sausages are cooked together for added appeal and flavor. This Cajun two-step is served at hunting camp dinners using beef sausage in the skillet until deer sausage is made.

Prep Time: 1 Hour

Yields: 6 Servings


1 pound fresh pork sausage

1 pound fresh beef sausage

1 cup diced red apples

1 cup diced green apples

1 cup apple cider

¼ cup vegetable oil

1 cup diced onions

½ cup diced celery

½ cup diced red bell peppers

1 tbsp minced garlic

1 cup chicken stock

½ cup sliced green onions

salt and black pepper to taste


Preheat oven to 375°F. Using a toothpick or fork, prick sausage skin once or twice at 3-inch intervals. In a 12-inch, cast iron skillet, heat oil over medium-high heat. Cook sausages until golden brown on all sides. Remove and set aside. In the same skillet, sauté onions, celery, bell peppers and minced garlic 3–5 minutes or until vegetables are wilted, stirring occasionally. Pour in apple cider and chicken stock then bring to a low boil. Return sausages to pan and top with apples and green onions. Season to taste with salt and pepper. Cover skillet with a tight-fitting lid or foil. Bake 45 minutes. To serve, place sausage links in center of a round platter and surround with apples.

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