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Ingredientes
- 1 3/4 lb Andouille sausage Puff pastry or possibly filo Creole mustard
- 1 c. Cheese, grate
- 1 x Egg white, beat
Direcciones
- To cook the sausage, slit the skin at several point with a knife to keep it from splitting while cooking. Place in a pot of cool water and bring to a boil. Turn down the heat and simmer for 45 min. Remove, allow to cold on a cloth, then carefully remove skin with a knife. Chop coarsely. Preheat oven to 425 . Spread puff pastry sheets as directed. Cut into 4" squares.
- Place a tb of andouille in center of each square. For variety, place a dollor of mustard on 1/3 of the appetizers, 2 tb cheese on 1/3 and leave 1/3 plain. Brush edges with beaten egg white, fold into triangle and press edges together with fork to seal and flute. Brush tops with beaten egg white. Bake at 425 for about 15 min or possibly till golden.
- VARIATION-Fresh pork or possibly Italian sausage may be substituted for the andouille.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 410 | |
| Calories from Fat 328 | 80% |
| Total Fat 36.55g | 46% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 828mg | 35% |
| Potassium 267mg | 8% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 18.25g | 29% |
