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| Andouille In Puff Pastry Recipe |
Category: Appetizers / Meats
Rating:
N/A
Servings: 8
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Ingredients
----WALDINE VAN GEFFEN VGHC42A----
1 3/4 lb andouille sausage
1 puff pastry or filo
1 creole mustard
1 cup cheese; grate
1 egg white; beat
Cooking Directions:
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
appetizers,meats
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