CHEF SCOTT: Turkey and Andouille Sausage

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BETTENDORF, Iowa – You know we’re always looking for some way to save a little money and feed our family.

“Well this recipe is a great opportunity and it’s healthy too,” says Chef Brad Scott, director of Scott Community College’s Culinary Arts and Hospital Management center.

“You can cook this indoors or outdoors.”

1.  Pound a pork cutlet into a nice, thin piece
2.  Cut the tips off a pre-cooked Andouille sausage
3.  Smear softened cream cheese on the inside of the cutlet
4.  Add a spice to flavor
5.  Add a pinch of garlic
6.  Add a pinch of salt
7.  Add black, crushed pepper
8.  Roll the sausage inside the cutlet
9.  Rub a generous amount of olive oil over the cutlet
10.  Add more spice to the outside
11.  Place on a hot (cast iron) skillet
12.  Cook on each side for about two minutes (rotating the cutlet)
13.  Once seared around the outside, add chef’s butter (a 50/50 blend of butter and margarine)
14.  Place in a 325-degree oven for about 20-minutes to thoroughly cook the turkey
15.  Rest for about 10-minutes
16.  Cut into medallions
17.  Drizzle with remaining hot butter
18.  Serve with peas and garlic bread

“We made this inside,” says Chef Scott.

“But can you imagine how great it would be outside on the grill?”

And it’s a cheap meal that costs less than a buck and a half.


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