Cajun Sausage Puffs with Bourbon Mustard
YIELDS: 24
PREP TIME: 20 MINS
COOK TIME: 25 MINS
TOTAL TIME: 45 MINS
INGREDIENTS
- 1 package all-butter puff pastry
- flour
- 8 hot-dog-size, fully-cooked smoked andouille chicken sausages
- 1 large egg
BOURBON MUSTARD:
- 2 tbsp. bourbon
- c. Creole or grainy Dijon mustard
- 1 tbsp. honey
DIRECTIONS
- Unfold pastry, lightly dust both sides with flour, and place on a floured surface. Using a pizza wheel, cut pastry crosswise into 16 (1/2-inch-wide) strips. Start spiraling a pastry strip around a sausage, without overlapping the pastry. When you come to the end of the first strip, start a second (press ends together) and continue wrapping until sausage is covered. Wrap remaining sausages.
- Evenly space sausages on a parchment-lined baking sheet. Refrigerate 1 hour (or up to 2 days, covered) before baking.
- Heat oven to 375 degrees F. Brush pastries with egg mixture. Bake until puffed and golden, 22 to 25 minutes. Cool 5 minutes. Using a serrated knife, cut each pastry into thirds and skewer with a toothpick. Serve with Bourbon mustard for dipping.
- Bourbon mustard: Heat bourbon in a small saucepan over medium heat until warm. Carefully ignite it. When the alcohol is burned off (i.e., the flame goes out), pour into a small bowl. Stir in mustard and honey. (Can be made several hours ahead and kept at room temperature.)
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