Recipe courtesy of Wilson Vanegas
Total:
12 hr 25 min
Prep:
10 min
Inactive:
12 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups water
  • 1 cup brown sugar
  • 3 tablespoons molasses
  • 1 teaspoon Cajun spice
  • 1 teaspoon salt
  • 1 pound Andouille Sausage, sliced on the bias
  • Honey mustard, as needed

Directions

Bring the water to a boil in a medium saucepan. Add the brown sugar, molasses, Cajun spice, and salt, and stir occasionally until the sugar is dissolved, about 5 minutes. Remove the saucepan from the heat and allow the mixture to cool. Once the mixture is cool, transfer the liquid to a large bowl and add the sausage, and cover the bowl and marinate in the refrigerator overnight.

Remove the sausage from the marinade and reserve 2 ounces or 1/4 cup marinade. In a medium skillet, add the sausage and marinade. Cook the sausage over medium-high heat for about 6 minutes, turning frequently to allow the sausages to cook on both sides. Let the liquid reduce to a glaze consistency and serve the sausages hot. Serve the sausages with honey mustard or desired condiment.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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