|1¾ pounds||Andouille sausage|
|Puff pastry or filo|
|1 cup||Cheese; grate|
|1||Egg white; beat|
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 ⅓ of the appetizers, 2 tb cheese on ⅓ and leave ⅓ 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@... (Angela Gilliland) on Jul 06, 1997
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