Andouille Sausage Puffs

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.

Course Appetizer

Cuisine American

Keyword party food, pigs in a blanket

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 675kcal

Author Elizabeth

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.

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