Easy Andouille & Cranberry Cheddar Appetizer Bites (Print version)
Smoky andouille rounds topped with cranberry cheddar and tart cranberry sauce for an easy party appetizer.
# Ingredients:
For the bites
01 -
3 fully cooked andouille sausage links, about 9 oz (255 g), sliced into 24 thick rounds
02 -
2 tablespoons vegetable oil
03 -
4 oz (115 g) cranberry cheddar cheese, cut into 24 small cubes
04 -
1/3 cup (105 g) cranberry sauce, whole berry or jellied
05 -
24 appetizer picks
For serving
06 -
1 tablespoon chopped parsley or small rosemary sprigs
07 -
Cracked black pepper, optional
# Instructions:
01 -
Cut the andouille into 24 thick rounds, about 1/2 inch each, so they can support the cheese.
02 -
Heat the oil in a large skillet over medium-high heat. Add the sausage in a single layer and cook for 3-4 minutes per side, until browned at the edges.
03 -
Transfer the browned sausage to a paper towel-lined plate and let it cool for 2-3 minutes so the cheese does not melt too quickly.
04 -
Cut the cranberry cheddar into small cubes. Stir the cranberry sauce until spoonable, mashing any large pieces if needed.
05 -
Place one cheese cube on each sausage round. Add a small dab of cranberry sauce on top, then secure with an appetizer pick.
06 -
Arrange on a platter with parsley or rosemary. Serve warm or at room temperature within 2 hours.
# Good to know:
01 -
Best assembled close to serving time.
02 -
Use fully cooked andouille sausage.
03 -
Makes 24 appetizer bites.