Serves 6
60 min
Spicy Sausage Bites
Recipe GLPR47136031df6848
Crispy puff pastry wraps around spiced andouille sausage, baked until golden and cut into bite-sized portions. Served with a tangy Creole mustard mayo sauce for dipping. Perfect as an appetizer or snack that combines savory, spicy, and slightly sweet flavors.
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Ingredients
1 sheet frozen puff pastry, thawed
All-purpose flour, for rolling
1 large egg
2 tablespoons creole mustard
12 ounces One 12-ounce package precooked andouille sausage
2 tablespoons finely chopped fresh dill
1/2 cup creole mustard
1/4 cup ketchup
1/4 cup mayonnaise
2 tablespoons maple syrup
2 tablespoons cider vinegar
dash Dash hot sauce
Directions
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Unfold the thawed puff pastry sheet and dust both sides lightly with flour. Roll the pastry to form a 12-inch square. Cut the square into four 6-inch squares.
In a small bowl, beat the egg with a fork to create an egg wash. Brush the top surface of each pastry square evenly with the beaten egg, leaving a 1/2-inch border around all edges. Set aside the remaining egg wash.
Spread 2 tablespoons of creole mustard over the egg-washed surface of the pastry squares, staying within the 1/2-inch border.
Place one sausage along one edge of each pastry square and roll tightly, sealing the edges by pressing them firmly together. Using a serrated knife, trim away any loose or uneven edges from each roll.
Cut each sausage roll crosswise into 4 equal pieces. Arrange the pieces seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 35 to 40 minutes, until the pastry is golden brown, crisp, and fully cooked through. Remove from the oven and sprinkle the fresh dill over the warm bites.
While the bites bake, prepare the Creole mustard mayo sauce: In a bowl, whisk together the 1/2 cup creole mustard, ketchup, mayonnaise, maple syrup, cider vinegar, and a dash of hot sauce until smooth and well combined.
Serve the warm sausage bites with the creole mustard mayo sauce on the side for dipping.
