Andouille Sausage Puff Pastry Rolls

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.

Ingredients

1. Preheat the oven to 400°F 2. Line baking sheets with parchment paper. 3. Pat the sausage dry with a paper towel. 4. Lightly flour a clean work surface. 5. Work with one sheet of pastry at a time. Keep the second in the refrigerator until 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. Moisten the edge of the dough with water and seal.

Cut the sausage roll into 6 - 8 slices approximately ½ - ¾ inch thick.

Arrange the pieces on the baking sheet. Leave 1½ - 2 inches between them. Repeat with the second sausage and puff pastry piece.

Bake for 15-17 minutes or until puffed and golden. 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.

Serve the sausage rolls with the Dijon honey dipping sauce.