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Cabarrus Magazine

Breaking Bread: Andouille and Italian Sausage Flat Bread

Dec 03, 2018 11:58AM ● By Jason Huddle

Breaking Bread: Andouille and Italian Sausage Flat Bread


Andouille and Italian Sausage Flat Bread:

• 1 link each Italian and Andouille sausage (removed from casing, cooked, cooled)

• Mozzarella and Swiss cheese

• Caramelized onion

• 2 flat breads

• Arugula



• 1/4 cup butter

• 1/4 cup flour

• 2 cups heavy cream

• 2 Tbsp. whole grain mustard

• 1 Tbsp. Cajun seasoning

• Salt and pepper to taste

Béchamel DIRECTIONS: In a small pot, melt butter with mustard and Cajun seasoning. Cook for 1 minute. Add flour, stir together and cook on low for 2 minutes. Add cream slowly, whisking constantly until smooth. Raise heat and slowly bring to a soft boil to thicken. Salt and pepper to taste. Cool and set aside.


Pickled tomato cucumber relish:

1/2 cup pickled tomato (small-diced; store-bought or homemade)

1/2 cup cucumber (seeded and small-diced)

1/4 cup red onion (small-diced)

2 Tbsp. lemon juice

Pinch of chili flake

Salt and pepper to taste

RELISH DIRECTIONS: Combine all, mix well and set aside



Let’s make Flat breads! Pre-heat oven to 475˚F. Spread béchamel on breads, add light mozzarella. Layer ground sausage and caramelized onion, top with Swiss cheese. Bake for 6-8 minutes or until desired color. Cut flat breads to your liking, top with relish and a pinch of arugula. Enjoy!

Sponsored by: Vortex Bottle Shop

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