*  Exported from  MasterCook  *
          Grilled Beef, Andouille Sausage And Blue Cheese Roulades
 Recipe By     : Emeril Lagasse
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Good Morning America             Beef & Veal
                 Sausages                         Emeril Lagasse
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      teaspoons     olive oil
      1/2  pound         andouille sausage
      1/2  cup           finely chopped onions
      1/2  pound         maytag blue cheese
    1      pound         flank steak -- cut into 4-(4
                         -- ounces)-pieces
    1      recipe        smothered potatoes -- see recipe
    1      tablespoon    finely chopped fresh parsley
 1.  Preheat the grill.
 2.  Place each piece of flank steak between two sheets of plastic wrap.  Using 
 a meal mallet, pound each steak about 1/4 inch thick.  Remove and discard the p
 lastic wrap.
 3.  Season both sides of the steak with essence.
 4.  Spoon 2 ounces of the sausage mixture evenly over each steak.  Sprinkle 2 o
 unces of the cheese, evenly over each steak.  Start at one end, roll up each st
 eak tightly, forming a jelly-roll like shape.
 5.  Secure each roulade with three toothpicks.
 6.  Place the roulades on the grill and cook for 2 to 3 minutes on all sides, f
 or medium rare.
 7.  Remove from the grill and rest for a couple of minutes before slicing.
 8.  Using a sharp knife, slice each roulade into 1/2 inch slices.
 9.  To serve, spoon the potatoes in the center of each plate.  Arrange the roul
 ade slices around the potatoes.  Garnish with parsley.
 Notes: This Labor Day weekend throw some beef on the grill, but spice it up a b
 it.  Chef Emeril Lagasse cooks a gourmet steak and smothered potato dish that w
 ill help you say goodbye to summer in style.
 Airdate: 9/4/98
  MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 9/6/98
 Converted by MC_Buster.
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