Old Fashioned Green Beans with Andouille Sausage are full of flavor and can be served as a side dish or your main dish. Use fresh or frozen green beans.
This recipe is adapted from Barbara’s favorite cookbook Vegetables on the Side. It is her go-to cookbook for inspiration in the summer when vegetables from the garden are bountiful.
Old Fashioned Green Beans with Andouille Sausage
Last time that Barbara visited her favorite meat store, Rihm Foods, her good friend Joe gave her some Rihm’s Spicy Smoked Andouille Sausage to try. She couldn’t decide how to use it…the possibilities are endless. But then she found a green bean and bacon recipe and a lightbulb went off.
She swapped the bacon for the andouille sausage. The rest is history.
We love Rihm Foods because they almost always have some meat samples right there on the grill that you can taste. That’s our kind of place. And the customer service is top notch. Not sure how to fix something? They will give you suggestions or even recipes before you walk out the door.
- ½ pound andouille smoked sausage, sliced
- 1 small onion, chopped
- 1 teaspoon sugar
- 2 Tablespoons red wine vinegar
- 1½ pounds green beans*, cleaned and snapped (strung if needed)
- Salt and black pepper, to taste
- Steam green beans in a steamer insert in a saucepan for 20-25 minutes or until fork tender; set aside.
- In a medium skillet, crisp up andouille sausage until oil is rendered out.
- Remove sausage, leaving fat in the pan.
- Add onions to the fat and cook until translucent, around 5 minutes.
- Remove onions; set aside with sausage.
- Stir in sugar and vinegar into hot skillet cooking over medium heat just until sugar is dissolved.
- Add the green beans, sausage and onions back to the pan,.
- Season well with salt and pepper.
- Serve with a drizzle of olive oil on top.