INGREDIENTS

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