These Andouille Sausage Puffs Are The Ultimate Party Appetizer
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 egg
  • 1 teaspoon water
  • 1 puff pastry sheet, thawed
  • 1 (12-inch) Andouille sausage link
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon Louisiana hot sauce
  • 1 tablespoon finely chopped parsley
  • 1 clove garlic, minced
  • 1 teaspoon finely chopped capers
  • 2 dashes Worcestershire sauce
  • ½ teaspoon paprika
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
Directions
  1. Preheat the oven to 400 F.
  2. Beat the egg and water together in a small bowl.
  3. Roll out the puff pastry onto a floured surface.
  4. Add the andouille sausage and curl the puff pastry around it, then roll into a tight log.
  5. Seal the puff pastry closed using the egg wash, then slice into ½-inch pieces.
  6. Brush the slices with egg wash.
  7. Add slices to a parchment-lined sheet tray, brushing any bare spots with egg wash.
  8. Bake for 20 minutes, or until browned and puffy.
  9. In the meantime, mix all remoulade ingredients together until mostly smooth.
  10. Serve the andouille puffs with remoulade.