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Spicy Wagyu Beef Cajun Sausage and Pepper Dip
Prep Time: 45 Minutes
Cook Time: 45 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu beef Cajun sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU BEEF CAJUN SAUSAGE
In a large saucepan over medium-high heat, add 2 tablespoons of grapeseed oil.
When the oil is hot, add in the Wagyu beef Cajun sausage in small pieces.
Use a wooden spoon to break up the sausage into smaller pieces as it cooks and browns.
Once the Wagyu sausage is browned, remove it from the pan, and set it aside.
PREPARING THE ONIONS AND PEPPERS
Place the large saucepan back on the burner, and add in the julienned onion and the seeded and julienned peppers (the red, yellow, and green bell peppers).
Saute the onions and peppers until the onions are starting to caramelize.
Then, add in a 1/4 cup of water and the minced garlic.
Cook for about 10 minutes until the water is evaporated and the peppers are soft.
Add the browned Wagyu sausage back to the saucepan with the peppers, and mix.
Place the Wagyu sausage, onion, and pepper mixture in a bowl, and refrigerate for 20 minutes.
PREPARING THE DIP
Add the softened cream cheese to a large bowl.
Using a rubber spatula, cream the cream cheese until it is smooth.
Mix in the mayonnaise until it is incorporated.
Then, add the cooled Wagyu sausage and pepper mixture to the bowl.
Lastly, add the kosher salt, black pepper, a 1/2 cup of cheddar cheese, a 1/2 cup of parmesan cheese, a 1/2 cup of minced green onion, and the sriracha hot sauce to the bowl.
Season to taste with kosher salt and black pepper.
Preheat the oven to 375°F.
Brush the baguette slices with olive oil, and sprinkle them with kosher salt and freshly ground black pepper.
Bake the bread for 10-12 minutes or until the edges are starting to brown and the bread is toasty. Set it aside.
Place the Wagyu beef Cajun sausage and pepper dip in a casserole dish.
Top with the remaining cheese (a 1/2 cup of shredded cheddar cheese and a 1/2 cup of shredded parmesan cheese).
Bake the dip for about 20 minutes until it's bubbling and browned on top.
Let the dip cool slightly.
Garnish with green onion, and serve with the toasted baguette slices.
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