---------- 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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