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Andouille Hash

Andouille Hash


  • 3 tablespoons bacon drippings or olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped red or green bell pepper
  • 1 cup finely chopped parsley (optional)
  • 1 cup dry white wine or chicken stock
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon soy sauce
  • 1 to 2 pounds andouille or other heavily smoked sausage
  • Louisiana hot sauce or ground cayenne pepper to taste
  • Salt, to taste
  • 6 medium size potatoes, pared and diced small


  1. Slice andouille, then quarter each slice.
  2. Heat bacon drippings in a large heavy saucepan over medium-high heat. Saute onions, bell pepper and parsley, stirring occasionally until onions are clear.
  3. Add wine, garlic, soy sauce and andouille (sausage); mix well.
  4. Add salt and soy sauce; stir.
  5. Add potatoes and stir.
  6. Cover, reduce heat to low and simmer, stirring occasionally until potatoes are tender, about 30 minutes.
  7. Serve with poached or fried eggs over the top, if desired.

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