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Andouille in Puff Pastry recipe
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To make Andouille in Puff Pastry you will need
Ingredients
| 1 3/4 | pounds | Andouille sausage | | | Puff pastry or filo | | | Creole mustard | | 1 | cup | Cheese; grate | | 1 | | Egg white; beat |
Instructions
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~. Spread puff pastry sheets as directed. Cut into 4" squares.
Place a tb of andouille in center of each square. For variety, place a
dollor of mustard on 1/3 of the appetizers, 2 tb 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~ for about 15 minutes or until golden brown.
VARIATION-Fresh pork or Italian sausage may be substituted for the
andouille.
Enjoy your Andouille in Puff Pastry
How much is in a cup?
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Sat 12 Jul 2008
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