Cajun Sausage Puffs with Bourbon Mustard

• servings: 8 servings
• total time: 55 minutes

Ingredients

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 chef’s 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.