Andouille in Puff Pastry
- 1-3/4 lbs Andouille sausage
- Puff pastry or filo
- Creole mustard
- 1 cup Cheese; grate
- 1 Egg white; beat
To cook the sausage, slit the skin at several point with a knife to keep it from splitting while cooking. Place in a pot of cold water and bring to a boil.
Turn down the heat and simmer for 45 minutes. Remove, allow to cool on a cloth, then carefully remove skin with a knife. Chop coarsely. Preheat oven to 425° F. Spread puff pastry sheets as directed.
Cut into 4 squares. Place a Tbsp of andouille in center of each square. For variety, place a dollor of mustard on 1/3 of the appetizers, 2 Tbsp cheese on 1/3 and leave 1/3 plain. Brush edges with beaten egg white, fold into triangle and press edges together with fork to seal and flute.
Brush tops with beaten egg white. Bake at 425° F for about 15 minutes or until golden brown. VARIATION-Fresh pork or Italian sausage may be substituted for the andouille.Servings:
Submitted by: Recipe Group Member
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