These meatballs combine ground beef with cheese and andouille sausage, a spicy, smoked Louisiana pork sausage used in Cajun cooking. If andouille is unavailable, use another smoked pork sausage such as kielbasa, and add a bit of extra cayenne when seasoning the dish. This is a hearty dish that has been fed to crowds at many of my Super Bowl parties.
8 to 12 (8-inch) bamboo skewers
1/2 pound smoked andouille sausage, casings removed, if necessary
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1 tablespoon Worcestershire sauce
1/2 cup plain breadcrumbs
1/2 cup grated sharp cheddar cheese
3/4 pound ground chuck
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Remoulade Sauce
1. Soak the bamboo skewers in cold water to cover. Prepare a medium-hot charcoal or gas grill, or preheat the oven broiler.
2. Cut sausage into 3/4-inch chunks, and chop finely in a food processor using on-and-off pulsing. Set aside.
3. Heat oil in a small skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, whisk egg, milk, and Worcestershire sauce in a mixing bowl, add breadcrumbs and cheese, and mix well.
4. Add onion mixture, beef, and sausage to the mixing bowl, season to taste with salt and pepper, and mix well again.
5. Divide mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the meat.
6. Grill skewers for a total of 6 to 8 minutes, uncovered if using a charcoal grill, turning them gently with tongs to cook all sides. Serve immediately, accompanied by a bowl of Remoulade Sauce for dipping.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the skewers can be grilled up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.