Cornbread Stuffing with Wagyu Cajun Sausage
Cornbread Stuffing with Wagyu Cajun Sausage

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cornbread stuffing with wagyu cajun sausage. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cornbread Stuffing with Wagyu Cajun Sausage is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Cornbread Stuffing with Wagyu Cajun Sausage is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have cornbread stuffing with wagyu cajun sausage using 22 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cornbread Stuffing with Wagyu Cajun Sausage:
  1. Take Double 8 Cattle Company Fullblood Wagyu Cajun Sausage (casings removed)
  2. Prepare Butter
  3. Make ready Garlic Cloves (minced)
  4. Make ready Large Red Bell Pepper (diced small)
  5. Make ready Jalapeño (diced small)
  6. Take Green Onions (chopped, both white and green parts)
  7. Take Large Shallots (chopped)
  8. Prepare Celery (finely chopped)
  9. Make ready Fresh Thyme (chopped)
  10. Take Cayenne Pepper
  11. Prepare Chicken Stock
  12. Make ready Buttermilk Corn Bread
  13. Take Grapeseed Oil
  14. Make ready Yellow Cornmeal
  15. Make ready All-purpose Flour
  16. Get Sugar
  17. Prepare Brown Sugar
  18. Prepare Kosher Salt
  19. Get Baking Powder
  20. Get Large Eggs
  21. Prepare Buttermilk
  22. Get Sour Cream
Steps to make Cornbread Stuffing with Wagyu Cajun Sausage:
  1. PREPARING THE BUTTERMILK CORN BREAD - Preheat the oven to 375 degrees. Sift the cornmeal, flour, sugars, baking powder, and kosher salt into a large bowl. In another bowl, whisk the egg, grapeseed oil, buttermilk, and sour cream.Then, fold into the dry ingredients into the wet ingredients with a rubber spatula until combined (DO NOT OVER-MIX).
  2. Transfer the batter to the prepared baking dish (use a small amount of grapeseed oil to coat the bottom of the baking dish prior to pouring the batter in).Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Note: The cornbread can be made the day before and set out to stale.
  3. PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE AND VEGETABLES - Melt 2 ounces of butter in heavy, large sauté pan over medium-high heat. Add Fullblood Wagyu cajun sausage, and brown while breaking it up into small pieces with a wooden spoon. Cook cajun sausage for about 10 minutes. Add bell peppers, Jalapeño, shallots, celery, garlic, and thyme to large sauté pan.
  4. Sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Add chicken stock, cayenne pepper, and green onion to the large sauté pan with the vegetables and sausage, and cook for a few more minutes.Place all cooked ingredients in a large bowl.
  5. FINAL STEPS - Cut prepared buttermilk cornbread into 1-inch cubes. Fold the buttermilk cornbread cubes into the large bowl with the cooked vegetables and cajun sausage.Season with kosher salt and freshly ground black pepper.Serve warm, and enjoy!

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