Celebrate Mardi Gras with the andouille smoked sausage roll recipe from Joy Wilson, as known as Joy the Baker. This recipe is filled with goodness from fluffy dough to spicy sausage. If you have leftovers, the rolls can be covered in the refrigerator for up to 3 days. Reheat them in foil in a 200 degree oven for 15 minutes or until warmed to the center.
Photo by: James Smith
Makes 12 rolls
1 cup (175 grams) unseasoned warm or room temperature mashed potatoes, lightly packed (about 1 medium to large potato), boiling water reserved
2 ½ teaspoons (1 pack) active dry yeast
2 tablespoons warm water (about 105 degrees) (cooled water that the potatoes were boiled in if possible)
1/4 cup (50 grams) granulated sugar
2 large eggs, at room temperature and lightly beaten
2 teaspoons kosher salt
6 tablespoons unsalted butter, at room temperature and cut into cubes
Scant ¾ cup lukewarm water (water that the potatoes were boiled in if possible)
4 ¼ cups (520 grams) all-purpose flour, plus more if necessary
1 (8 ounce) package cream cheese, softened
¼ cup finely chopped fresh parsley
1 (14 ounce) package Zatarain’s Andouille Smoked Sausage
½ cup chopped trinity (mostly onions, a little celery and bell peppers)
4 tablespoons (1/2 a stick) unsalted butter
3 cloves garlic, minced
3 tablespoons finely chopped fresh parsley
For the potato dough:
For the filling:
For the topping:
- First, cook the quartered potatoes and boil to softened. Remove the potato pieces and mash while still warm. Reserve the cooking water.
- To make the roll dough, in a small bowl stir together yeast and warm potato water with a pinch of the granulated sugar. Allow the mixture to sit for 5 minutes until the yeast foams and froths.
- In the bowl of a stand mixer fitted with a dough hood or in a large bowl to mix by hand combine the yeast mixture, eggs, 1/4 cup sugar, salt, 6 tablespoons butter cubes, mashed potatoes, water, and flour. Whether bringing together on a mixer or by hand, roughly combine the ingredients with a spatula. If using a mixer, place on low speed with a dough hook and knead together. If mixing by hand, begin to knead the dough until all the ingredients are cohesive and the dough begins to smooth. The dough should be soft, pliable, bounce, and rather smooth. If there are a few potato bits or chunks in the dough, don’t worry – they’ll bake to smooth. If you find the dough is too sticky, stop the mixer and allow it to rest for 5 minutes. Return to the dough and add up to ½ cup more flour. Dough should be soft but not very sticky.
- Place dough in a large, lightly greased bowl, cover with plastic wrap and allow to rest overnight in the refrigerator.
- The next morning, make the filling in a small bowl stirring together softened cream cheese and parsley. Keep at room temperature.
- On a cutting board, slice andouille into large 3-inch chunks. Use a fork to mash the sausage into crumbled, casing and all. In a large skillet over medium-high heat, saute crumbled sausage and chopped trinity until the sausage and onions begin to brown, about 10 minutes. Remove from heat and place in a medium bowl to cool slightly.
- To assemble the dough, remove the dough from the refrigerator and knead for 8 to 10 turns on a lightly floured counter. While the dough is still chilled, roll it to a 10×16-inch rectangle on a well floured counter.
- Spread with the prepared softened cream cheese. Sprinkle with the browned sausage mixture and roll into a tight coil starting on the longest side. Slice into 12 rolls with a sharp knife and place in a lightly greased 9×13-inch baking pan. Cover with a kitchen towel and allow to rest for 30 minutes.
- Place a rack in the upper third of the oven and preheat the oven to 375 degrees. Bake rolls until risen and golden brown, 28 to 30 minutes.
- While the rolls bake, melt together butter and garlic until fragrant and the garlic has softened in a small saucepan over low heat, about 5 minutes. Remove from heat and stir in the parsley.
- Remove rolls from the oven. Allow to cool for 10 minutes before brushing generously with garlic butter. Serve warm.
- Recipe by Joy the Baker