Andouille in Puff Pastry
Andouille in Puff Pastry Preparation
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: Copelands. NOLA Posted to Bakery Shoppe Digest148 by email@example.com (Angela Gilliland) on Jul 06, 1997
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Andouille in Puff Pastry. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven