The German Two Step

Prep Time: 1½ Hours

Yields: 8 Servings


Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals. In addition, tougher cuts of meat are excellent when ground for sausage. With the ample supply of wild game, seafood and pork in Cajun Country, a combination of meats are often used to make sausage. Frequently, two different sausages are cooked together for added appeal and flavor.


1½ pounds fresh pork sausage

1½ pounds hot Italian sausage

1 quart boiling water

¼ tsp nutmeg

¼ tsp marjoram

2 tsps caraway seeds

½ cup olive oil, divided

2 bay leaves

¼ cup thinly sliced garlic

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 small green bell pepper, thinly sliced

1 small red onion, peeled and thinly sliced

3 tbsps flour

1 cup beef broth

3 bottles Abita® Amber beer

salt and black pepper to taste

granulated garlic to taste

¼ cup melted butter


I recommend a single link of each type of sausage which is usually available at meat markets or grocery stores. If not, feel free to use the single link pre-packaged sausage available at your local market. Preheat oven to 375°F. In a 12-inch skillet, place the 2 links side by side and wrap around into a tight coil. Using a toothpick, prick the sausage at 1-inch intervals to allow oil to escape during cooking. Place the skillet over medium-high heat and quickly top sausage with boiling water to just cover, leaving a little of the sausage exposed. Add nutmeg, marjoram and caraway seeds. Bring to a rolling boil then cover and simmer 5–7 minutes. Remove lid and boil an additional 5–7 minutes. In a separate large skillet, heat ¼ cup olive oil over medium-high heat. Add bay leaves and sliced garlic then sauté 1–2 minutes. Add bell peppers and onion, stirring to blend thoroughly. Sauté 5¬–7 minutes or until vegetables are wilted, stirring occasionally. Add flour and blend into the vegetable mixture. Add beef broth and beer to the vegetable mixture. Bring to a rolling boil then reduce to simmer, stirring well. Season mixture with salt, black pepper and granulated garlic. While vegetables are simmering, pour the remaining liquid off the sausage while retaining whatever spices remain in the skillet. Add remaining ¼ cup olive oil and butter to the sausage skillet and increase heat to medium-high. As oil heats, sausage will begin to fry. Brown well on each side, turning once. When sausage is brown, pour vegetable mixture over the sausage. Bring to a rolling boil then cover and place into preheated oven for 45 minutes to 1 hour or until sausage is tender and liquid is slightly thickened. When ready to serve, split and toast 6–8 (6-inch) pistolettes. Cut sausage into links and place in toasted buns with an equal portion of sautéed vegetables.