These andouille sausage puffs are a fancy take on pigs in a blanket. In this recipe, spicy andouille sausage is wrapped in puff pastry, baked until flaky and golden and served with a sweet and tangy Dijon mustard honey dipping sauce.
This is an easy appetizer with just two ingredients and a dipping sauce made with simple ingredients. They look fancy, taste fantastic and are very easy to make.
Easy appetizers make hosting a party a treat. For your next get-together try these sausage cheese balls, these simple deviled eggs, or a restaurant-style salsa that’s always a crowd-pleaser.
Ingredients
- Andouille sausage – Use a fully cooked variety. You will need four links, use your favorite brand.
- Puff Pastry – Two sheets are needed; most brands include two sheets in a package. Defrost them following the package directions and then refrigerated until ready to use.
- Condiments and spices – The dipping sauce is made with Dijon mustard, honey, and mayonnaise. Add a pinch of salt to wake up the flavors.
- Flour – All purpose works well for flouring the work surface.
- See the recipe card for quantities and preparation.
You will also need:
- 2 large baking sheets (half sheet pans)
- Parchment paper
- Pastry brush (optional)
- Small bowl of water
- Rolling pin
Instructions
- Preheat the oven to 400°F
- Line 2 large baking sheets with parchment paper.
- Open the andouille sausage package and pat them dry with a paper towel.
- Lightly flour a clean work surface. Work with one sheet of puff pastry at a time. Keep the second sheet in the refrigerator until it is needed.
Lay the puff pastry on the lightly floured surface, unfold it, and gently roll with a rolling pin to seal the seams.
Cut the puff pastry in half across the seams to make two even pieces.
Place a sausage on the edge of the puff pastry half. Roll it tightly without stretching the dough.
Use a pastry brush (or your finger) to moisten the edge of the dough with water and seal. Place it seam side down to let the seal take.
Cut the sausage roll into 6 – 8 slices approximately ½-¾ inch thick.
Arrange the pieces on the parchment paper-lined baking sheet. Leave 1½-2 inches of space between them.
Repeat with the second sausage and puff pastry piece.
Place the baking sheet on the middle rack of the preheated oven. Bake for 15-17 minutes or until they are puffed and golden. Check them after 10 minutes to gauge the remaining baking time.
Repeat the process with the remaining 2 sausages and puff pastry sheet.
Make the dipping sauce
While the second batch bakes make the mustard honey sauce.
Combine the Dijon mustard, honey, mayonnaise, and a pinch of salt in a small bowl.
Stir vigorously with a fork until smooth and creamy. Cover and refrigerate until ready to use.
Recipe tips
- Pat the sausage dry before wrapping in the pastry.
- Use a sharp knife to slice the wrapped sausage to avoid tearing the pastry.
- Keep the unused puff pastry cold because it will be much easier to work with.
Serving and storing
Arrange the sausage pastries on a platter and serve with the dipping sauce on the side.
Store leftover sausage puffs in an airtight container, in the refrigerator for 2-3 days. Reheat them by microwaving 15 seconds at a time until hot throughout. Freezing is not recommended.
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Check out the Web Story for these andouille sausage rolls for a quick visual on making this delicious appetizer.
Andouille Sausage Puffs
Ingredients
- 4 Andouille Sausage Links fully cooked variety (about 12 ounce)
- 1 (17.3 ounce) Box Puff Pastry (2 sheets) thawed following package directions
- 1 tablespoon All Purpose Flour
- 2 tablespoons Dijon Mustard
- 2 tablespoons Honey
- 1 tablespoon Mayonnaise
- Pinch of Salt
Instructions
- You will also need: 2 large baking sheets, parchment paper, pastry brush (optional), small bowl of water, rolling pin
- Preheat the oven to 400°F
- Line 2 large baking sheets with parchment paper.
- Open the andouille sausage package and pat them dry with a paper towel.
- Lightly flour a clean work surface. Work with one sheet of puff pastry at a time. Keep the second sheet in the refrigerator until it is needed.
- Lay the puff pastry on the lightly floured surface, unfold it, and gently roll with a rolling pin to seal the seams.
- Cut the puff pastry in half across the seams to make two even pieces.
- Place a sausage on the edge of the puff pastry half. Roll it tightly without stretching the dough. Use a pastry brush (or your finger) to moisten the edge of the dough with water and seal. Place it seam side down to let the seal take.
- Cut the sausage roll into 6 – 8 slices approximately ½ – ¾ inch thick
- Arrange the wrapped sausage pieces on the parchment paper-lined baking sheet. Leave at least 1½ – 2 inches of space between them. Repeat with the second sausage and puff pastry piece.
- Place the baking sheet on the middle rack of the preheated oven. Bake for 15-17 minutes or until they are puffed and golden. Check them after 10 minutes to gauge the remaining baking time.
- Repeat the process with the remaining 2 sausages and puff pastry sheet.
- While the second batch bakes make the mustard honey sauce. Combine the Dijon mustard, honey, mayonnaise, and a pinch of salt in a small bowl. Stir vigorously with a fork until smooth and creamy. Cover and refrigerate until ready to use.
- Arrange the sausage pastries on a platter and serve with the dipping sauce on the side.
- Makes approximately 24 pieces
Notes
- Use a sharp knife to slice the wrapped sausage to avoid tearing the pastry.
- Keep the unused puff pastry cold because it will be much easier to work with.
Diane
Very good and easy