| 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
WALDINE VAN GEFFEN VGHC42A
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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