Cajun Sausage Puffs with Bourbon Mustard
8 servings
servings55 minutes
total timeIngredients
All-purpose flour, for work surface
1/2 (17.2-ounce) package frozen all-butter puff pastry, thawed
8 fully cooked andouille sausages
1/2 c. whole-grain Dijon mustard
2 tsp. bourbon
1 tbsp. honey
1 large egg, whisked
Directions
Lightly dust a work surface with flour. Unfold pastry onto floured surface; lightly flour top. Cut pastry crosswise into 16 (1/2-inch-wide) strips with a large chefâs knife or pizza wheel.
Working one at a time, spiral strips around sausage (pushing the ends of a new strip to the old strip when you come to the end) until sausage is covered. Repeat with remaining strips and sausage. Chill 1 hour and up to 2 days.
Meanwhile, combine mustard, bourbon, and honey in a bowl.
Preheat oven to 375°F. Brush pastries with egg. Bake until puffed and golden brown, 22 to 25 minutes. Cool 5 minutes and then slice into 1-inch pieces with a serrated knife. Serve with mustard sauce alongside.
8 servings
servings55 minutes
total time