Andouille Cheese Bread
Deep-fried yeast rolls stuffed with ground andouille sausage and white cheddar cheese, seasoned with Emeril's Essence.
Ingredients
- 1 envelope dry yeast (1/4 oz)
- 2 tbsp sugar
- 2 tbsp vegetable oil, plus 1 tsp more
- 2 cup warm water (110 degrees)
- 6 cup bleached all-purpose flour
- 0.8 cup yellow cornmeal
- 2 tsp salt
- 0.5 lb ground andouille, kielbasa, or Italian sausage
- 0.5 lb white cheddar cheese, grated
- 1 as needed vegetable oil for frying
- 1 to taste Emeril's Essence seasoning
Instructions
- 1
Combine the yeast, sugar, and 2 tbsp oil in the bowl of an electric mixer with a dough hook. Add the warm water and beat on low for 4 minutes to dissolve the yeast.
- 2
Combine the flour, 1/2 cup plus 2 tbsp cornmeal, and salt in a bowl. Add to the yeast mixture. Mix on low until it comes together, then increase to medium and beat until the dough pulls away from the sides and forms a ball.
- 3
Coat the dough with the remaining 1 tsp vegetable oil, return to the bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 2 hours.
- 4
Meanwhile, brown the sausage in a skillet over medium heat. Drain and cool.
- 5
Turn out the dough and roll into a narrow 24-inch loaf. Cut into 18 equal pieces. Roll each piece into a round ball. Place on a cornmeal-dusted parchment-lined baking sheet.
- 6
Using a sharp knife, make a slit in the top of each roll. Spread the dough open to make a cavity about 1 inch deep and 2 inches wide. Fill with 1 tbsp cheese and 1 tbsp sausage. Pinch closed.
- 7
Cover with plastic wrap and let rise until doubled, about 30 minutes. Preheat the fryer.
- 8
Deep-fry the stuffed breads a few at a time, turning to brown evenly, about 3 minutes. Drain on paper towels. Season with Emeril's Essence and serve warm.