This Recipe For Sausage Fries Is The Creole Canadian Fusion You Need
Remember that one viral video of a dude using a hot dog as a straw at a baseball game? At the time we thought that was peak glizzy innovation. But let us set the bar higher with our creation: Sausage Fries.
With the undeniable, quintessential hot dog being transformed into another crucial bite—French fries—we’re zooming past the ordinary, friends. Picture this: Sausage Fries drenched in Gumbo Gravy and decadent Creole Mustard Cheese Sauce. That lip twitch and sudden salivation you’re experiencing? It’s a sign that we’re truly on to something extraordinary.
These Zatarain’s Cajun Style Smoked Sausage Fries are made for the quintessential summertime cookout, as they’re the perfect shareable bites to let everyone in on this one of a kind flip on the traditional smoked sausage.
This creation wouldn’t be possible without Zatarain’s Cajun Style Smoked Sausage, Creole Seasoning, and Creole Mustard zhuzhing up the whole dish. If you’re wondering, “What in the meaty madness is going on here?!” then yes, you already have your answer. To give you clarity, we’ve provided the simple recipe below:
Zatarain’s Cajun Style Smoked Sausage Fries Recipe
Ingredients
Sausage Fries
8 Zatarain’s Cajun Style Smoked Sausages (Four 14 oz packages, available at Walmart & Kroger)
Gumbo Gravy
1/4 cup neutral oil
1/4 cup all purpose flour
1 Onion, diced
2 Green Bell Pepper, diced
2 Stalks Celery, diced
2 Cups Chicken Stock
Zatarain’s Creole Seasoning to taste
Cheese Sauce
8 oz American Cheese, cubed
1/2 cup milk
1 Tbsp Zatarain’s Creole Mustard
Garnish
1/4 cup chives, thinly sliced
Recipe Steps
Sausage Fries
- Trim the tips off the sausage and peel the casings off using a vegetable peeler. This is optional, if you don’t peel them you’ll end up with extra crispy, slightly curly sausage fries — not a bad call
- Cut the sausage in half, then cut each half into fourths, they should look like fries when you’re done
- Air fry the sausage fries at 400 for 10 minutes. Don’t crowd the air fryer or this will take longer and they won’t get perfectly crispy
Gumbo Gravy
- Heat the oil over medium high until just shimmering then add flour and whisk for 10-15 minutes until the mixture thickens into a deep, rich brown roux. Keep this moving the whole time or it will burn. (Note: you can achieve similar results at a lower temp if you cook for a longer time with less risk of burning, but I’m always too hungry to wait)
- Add the diced onion, celery, and green bell pepper (aka The Holy Trinity) and mix until fully coated in roux
- Slowly stream in chicken stock and whisk. At first everything will tighten up and get real thick. You’ll start to think, wait aren’t I adding liquid? Why is it getting thicker? This is normal, keep adding stock little by little and whisking along the way. The slower you add the stock, and the better you whisk, the smoother the gravy will be in the end. Go too fast and you’ll get clumps.
- Simmer for 15 min or until thickened to your preferred gravy viscosity.
- Season with Zatarain’s Creole Seasoning to taste. Do this last, and taste it along the way. Remember you can always add more but you can’t take any out.
Cheese Sauce
- Add the cheese, milk, and Zatarain’s Creole Mustard to a small pot and heat on medium low. Whisk occasionally until cheese is completely melted and incorporate with the milk in a silky sauce consistency. If too thick you can add milk little by little, whisking along the way until you reach your desired thickness.
Plating
- Plate sausage fries on a serving dish, top with a layer of Gumbo gravy, then the Creole cheese sauce, and finally a dusting of chives for garnish.
You can find Zatarain’s Smoked Sausage nationally at Kroger and Walmart as well as many other retailers nationwide.
