* Exported from MasterCook *

ANDOUILLE IN PUFF PASTRY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers, Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 3/4 pounds Andouille sausage
Puff pastry or filo
Creole mustard
1 cup Cheese -- grate
1 Egg white -- beaten

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 dollop 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

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