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Recipe Name: Andouille In Puff Pastry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 8

1 3/4 Pound(s) Andouille sausage
Puff pastry or filo
Creole mustard
1 Cup(s) Cheese, grate
1 Egg white, beat
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
(Angela Gilliland) on Jul 06, 1997

Nutrition (calculated from recipe ingredients)
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

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