| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Appetizers, Meats | 8 | Servings |
INGREDIENTS
| 1 3/4 | lb | Andouille sausage |
| Puff pastry or filo | ||
| Creole mustard | ||
| 1 | c | 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. Source: Copeland's. NOLA Posted to Bakery Shoppe Digest148 by novmom@juno.com (Angela Gilliland) on Jul 06, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 11mg
Sodium: 191.1mg
Potassium: 15.6mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 4.8g