Cajun Sausage Puffs with Bourbon Mustard

Name: Cajun Sausage Puffs with Bourbon Mustard
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24
Ingredients: 1 package all-butter puff pastry; flour; 8 hot-dog-size, fully-cooked smoked andouille chicken sausages; 1 large egg; 2 tbsp. bourbon; c. Creole or grainy Dijon mustard; 1 tbsp. honey

By Frank P. Melodia and Barbara ChernetzPublished: Nov 16, 2011

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Yields:

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

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Like a grown-up version of pigs in a blanket, these spicy chicken sausages are wrapped in buttery puff pastry, then baked and served with a tangy, bourbon-spiked mustard sauce.

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Directions

1. Step 1Unfold pastry, lightly dust both sides with flour, and place on a floured surface. Using a pizza wheel, cut pastry crosswise into 16 (1/2-inch-wide) strips. Start spiraling a pastry strip around a sausage, without overlapping the pastry. When you come to the end of the first strip, start a second (press ends together) and continue wrapping until sausage is covered. Wrap remaining sausages.
2. Step 2Evenly space sausages on a parchment-lined baking sheet. Refrigerate 1 hour (or up to 2 days, covered) before baking.
3. Step 3Heat oven to 375 degrees F. Brush pastries with egg mixture. Bake until puffed and golden, 22 to 25 minutes. Cool 5 minutes. Using a serrated knife, cut each pastry into thirds and skewer with a toothpick. Serve with Bourbon mustard for dipping.
4. Step 4Bourbon mustard: Heat bourbon in a small saucepan over medium heat until warm. Carefully ignite it. When the alcohol is burned off (i.e., the flame goes out), pour into a small bowl. Stir in mustard and honey. (Can be made several hours ahead and kept at room temperature.)