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Used Emeril's Andouille (smoked) sausage . . . I'm thinking it would have been better to have the uncooked kind, however I was unable to find. We felt the sauce needed more punch so added a little more worchestershire and a tad bit more mustard. It helped but still a little on the bland side. Served over fettucini noodles.
Turned out great. Of course, I didn't have the special sausages (I substituted bratwurst) and the Cajun mustard (I used organic yellow), and I added a few red pepper flakes. I served it over rice pasta. (Wheat free) Wonderful!
Last night for dinner we enjoyed this very rich and delicious dish. We used Creole Mustard for the creole mustard, which worked perfectly, and since I am pescetarian, we made our own andouille, using Vegan Andouille-Style Sausage. Both the sausage and the mustard were plenty zippy so we thought the dish had plenty of flavor. Thanks for posting. Made for Rookie Tag Spring 2013.