Our Jalapeno & Cheddar Andouille makes for the perfect spicy slider, served on a cornmeal biscuit and topped with caramelized onions and a honey mustard.
- 1 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup yellow cornmeal
- 1/3 cup vegetable shortening
- 2/3 cup milk
- 4 Hempler's Jalapeno & Cheddar Andouille sausages
- 1 large yellow onion, sliced
- 1 Tb. olive oil
- 2 Tb. mayonnaise
- 2 Tb. yellow mustard
- 2 Tb. Dijon mustard
- 2 Tb. honey
- Fresh arugula
Make the cornmeal biscuits:
Preheat the oven to 425 F. Line a baking sheet with parchment paper (or leave ungreased). Combine the flour, baking powder, salt and cornmeal in a mixing bowl. With a pastry blender or fork, cut in the shortening until mixture resembles coarse meal. Add milk to mixture and stir just until dry ingredients are moistened. Knead just a few times on a floured surface until dough is formed (do not overwork). Pat or gently roll out to a 3/4 inch thickness. Using a 3" biscuit cutter (or a small glass), cut out 12 biscuits. Bake in the preheated oven for 12 to 15 minutes, until slightly browned on top.
When cooled, slice each biscuit in half horizontally.
In a skillet over medium heat, add the olive oil and saute the onions until very soft and browned, about 8 minutes.
Make the honey mustard:
Combine the mayonnaise, yellow mustard, Dijon mustard and honey in a small bowl and set aside.
Grill or pan fry the sausages until hot and browned.
Slice each sausage on the bias into 6 slices.
Assemble the sliders:
Spread 1 tsp of the honey mustard on each half of each sliced biscuit. On the bottom half of each biscuit, place a few arugula leaves, a few caramelized onions and two slices of Andouille. Top with other biscuit half and serve.