• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Andouille in Puff Pastry

  • Recipe Submitted by on

Category: Meat, Appetizers

 Ingredients List

  • -------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
  • 1 3/4 lb Andouille sausage
  • Puff pastry or filo
  • Creole mustard
  • 1 c 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~. 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. Source: Copeland's. NOLA

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?