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Recipe Name: Andouille Cheese Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 18

1 Envelope Dry yeast -, 1/4
2 Tablespoon(s) Sugar
2 Tablespoon(s) Vegetable oil, plus
1 Teaspoon(s) Vegetable oil
2 Cup(s) Warm water, 110 degrees
6 Cup(s) Bleached all-purpose flour
3/4 Cup(s) Yellow cornmeal
2 Teaspoon(s) Salt
1/2 Pound(s) Ground andouille, kielbasa
or Italian
1/2 Pound(s) White cheddar cheese, grated
Vegetable oil, for frying
Emeril's Essence, see * Note
Note: See the "Emeril's Essence Information" recipe which is included
in this collection. Preheat the fryer. Combine the yeast, sugar, and 2
tablespoons of the oil in the bowl of an electric mixer fitted with a
dough hook. Add the water. With the mixer on low speed, beat the
mixture for about 4 minutes to dissolve the yeast. If the yeast
mixture doesn't begin to foam after a few minutes, it means it's not
active and will have to be replaced. In a separate large mixing bowl,
combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, and the
salt. Add this to the yeast mixture. Mix on low speed until it lightly
comes together, then increase the speed to medium and beat until the
mixture pulls away from the sides of the bowl, forms a ball, and
climbs slightly up the dough hook. Remove the dough from the bowl.
Coat the dough with the remaining teaspoon vegetable oil. Return the
dough to the bowl and turn it to oil all sides. Cover the bowl with
plastic wrap, set in a warm, draft-free place, and let rise until
doubled in size, about 2 hours. Meanwhile, brown the sausage in a
skillet over medium heat. Remove from the heat and drain on a
paper-lined plate. Set aside and cool to room temperature. Remove the
dough from the bowl and turn it onto a lightly floured surface. Using
your hands, gently roll and form it into a narrow loaf about 24 inches
long. Cut the dough into 18 equal pieces, (each about 2 1/2 ounces).
With the palm of your hand, roll the portions on a lightly floured
surface to form small round rolls. Line a baking sheet with parchment
paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place
the rolls about 1 inch apart on the paper. Using a pointed knife, make
a slit in the top of each roll. With your thumb and forefinger, spread
the dough open to make a small cavity about 1 inch deep and 2 inches
wide. Spoon 1 tablespoon of the cheese into each cavity, then top with
1 tablespoon of the sausage, pressing the mixture gently into the
cavity. Pinch the dough together to close the cavity. Cover the rolls
with plastic wrap and let rise in a warm, draft-free place until
doubled in size, about 30 minutes. Deep-fry the stuffed breads, a
couple at a time, in the hot oil for about 3 minutes, turning them
with a metal spoon to brown them evenly. Remove from the oil and drain
on a paper-lined plate. Season the stuffed bread with Emeril's
Essence. Serve warm. This recipe yields 18 rolls. Recipe Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show #
EM-1B15 broadcast 04-25-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR
MAD - -or- 04-26-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 928
Calories From Fat: 550
Total Fat: 62g
Cholesterol: 242.1mg
Sodium: 2367.4mg
Potassium: 121.5mg
Carbohydrates: 43.8g
Fiber: 1.7g
Sugar: 1.7g
Protein: 50.8g

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