My neighborhood has a dinner club where we get together once a month and someone hosts a dinner with a theme. A few months back the theme was New Orleans. I made these with spicy andouille sausage and they were a big hit.
You will have some left over puff pastry. If you want you can take the leftovers and cut into strips and brush with egg and cook with the sausage puffs (on a different cookie sheet) then when they are done you can dip in melted butter and then roll in a cinnamon/sugar mixture. My daughter loves it when I do this.
Sausage Puffs with Creamy Mustard Dip
Prep time
Cook time
Total time
Author: Holly
Recipe type: Appetizer
Ingredients
- 1 package of frozen puff pastry
- 1 package of fully cooked sausage
- 1 egg, beaten and mixed with 1 teaspoon water
- Mustard Dip:
- ½ cup stone ground mustard
- ¼ cup mayonnaise
- ¼ cup sour cream
Instructions
- unfold pastry
- cut sausage into 1 inch pieces
- using a sharp knife or pizza cutter cut into 1 inch strips, about 3 inches long
- wrap the pastry strip around the sausage and push the ends together
- place on greased cookie sheet seam side down
- refrigerate for 1 hour
- preheat oven to 375
- brush pastries with egg mixture
- bake until puffed and golden 20-25 min
- mix mustard, mayonnaise, and sour cream together
- serve sausage puffs with mustard dip
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