Cajun Sausage Puffs with Bourbon Mustard

By á-9182

Ingredients

• Bourbon Mustard:
• 1 package(s) (14-ounce) all-butter puff pastry, thawed
• Flour, for dusting
• 8 hot-dog-size, fully-cooked smoked andouille chicken sausages, with ends trimmed off
• 1 large egg, lightly beaten with 1 teaspoon water
• 2 tablespoon(s) bourbon
• 1/3 cup(s) Creole or grainy Dijon mustard
• 1 tablespoon(s) honey

Preparation

Step 1

1.Unfold 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.Evenly space sausages on a parchment-lined baking sheet. Refrigerate 1 hour (or up to 2 days, covered) before baking.
3.Heat 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.Bourbon 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