---------- Recipe via Meal-Master (tm) v8.05

     Title: Andouille in Puff Pastry
Categories: Appetizers, Meats
     Yield: 8 Servings

 1-3/4 lb Andouille sausage
          Puff pastry or filo
          Creole mustard
     1 c  Cheese; grate
     1    Egg white; beat

 To cook the sausage, slit the skin at several point with a knife to keep it
 from splitting while cooking. Place in a pot of cold water and bring to a
 boil. Turn down the heat and simmer for 45 minutes. Remove, allow to cool
 on a cloth, then carefully remove skin with a knife. Chop coarsely.  Preheat
 oven to 425 . Spread puff pastry sheets as directed. Cut into 4" squares.
 Place a tb of andouille in center of each square. For variety, place a
 dollor of mustard on 1/3 of the appetizers, 2 tb cheese on 1/3 and leave
 1/3 plain. Brush edges with beaten egg white, fold into triangle and press
 edges together with fork to seal and flute. Brush tops with beaten egg
 white. Bake at 425  for about 15 minutes or until golden brown.

 VARIATION-Fresh pork or Italian sausage may be substituted for the
 andouille.

 Source: Copeland's. NOLA

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