Delta Dream, LLC is in the process of compiling some of our best Andouille Sausage and Tasso Style Ham recipes to share with you.  We will be featuring them on this page soon.  Please come back and check them out!

Tuesday Night Run at Metcalfe's Hilldale yesterday. As promised, this is my Tasso and giardiniera antipasto recipe I displayed.
 1/2#-Delta Dream Tasso Style Ham  cubed (appx. 1/2"-3/4")
1 pt.- Kelsey D's Giardiniera, drained. I used mild                                
 1/2#- Cojack cheese, cubed
1-C grape tomatoes, quartered
1/2 English cucumber, cubed (about 1 1/2 cup)
I drained the Kelsey D's giardiniera and reserved the oil. I then combined all the ingredients in a large bowl and tossed it gently. I had intended to use the reserved oil, as needed, for additional dressing. I found no need to add dressing for my taste and will use reserved oil elsewhere. As this was my first attempt at this dish, I will play a little before writing a formal recipe. I welcome feedback.

Delta Dream Andouille Sausage dressing

 2- ¼# links Delta Dream Andouille Sausage (mild or original)-casing removed, finely diced

       1/2C each, finely diced onion, celery and bell pepper (red preferred)

       1½ C chicken or turkey stock

       4T butter

       1- 14 oz. bag sage and onion stuffing croutons

       1 apple-sliced or cubed

Heat a 10”-12” cast iron (preferred) pan over medium-low heat with the Andouille.  Add vegetables after a few minutes and continue to sauté appx. 15 minutes, stirring occasionally, until vegetables are translucent.  I don’t caramelize sausage mixture, though you may choose to.          

While performing operation above, heat stock and butter in small saucepan until nearly boiling.

In a large mixing bowl, add croutons, stock and Andouille and vegetable mixture. Toss thoroughly until stock is absorbed.  Core and dice apple last and add (to prevent browning). I don’t peel apple, some do.

If not stuffing bird, I butter casserole dish, add stuffing and cover with peppered and salted chicken thighs, as shown. Bake at 350 for 45-60 minutes, until chicken reads 170 degrees on meat thermometer. Leave stuffing, covered, to retain heat and broil chicken briefly to crisp up skin. Enjoy together or separately as you choose.

    Sorry, folks, having trouble up-loading photo. Check back later. Steve