Cajun Sausage Puffs with Bourbon Mustard
A touch of honey adds a subtle sweetness to the homemade bourbon mustard sauce.
Ingredients
- All-purpose flour, for work surface
- 1/2 (17.2-ounce) package frozen all-butter puff pastry, thawed
- 8 fully cooked andouille sausages
- 1/2 cup whole-grain Dijon mustard
- 2 tsp. bourbon
- 1 Tbsp. honey
- 1 large egg, whisked
Instructions
- Lightly dust a work surface with flour. Unfold pastry onto floured surface; lightly flour top. Cut pastry crosswise into 16 (1/2-inch-wide) strips with a large chef’s knife or pizza wheel.
- Working one at a time, spiral strips around sausage (pushing the ends of a new strip to the old strip when you come to the end) until sausage is covered. Repeat with remaining strips and sausage. Chill 1 hour and up to 2 days.
- Meanwhile, combine mustard, bourbon, and honey in a bowl.
- Preheat oven to 375°F. Brush pastries with egg. Bake until puffed and golden brown, 22 to 25 minutes. Cool 5 minutes and then slice into 1-inch pieces with a serrated knife. Serve with mustard sauce alongside.
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