Cajun Sausage Puffs With 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
  • 0.33 cup(s) Creole or grainy Dijon mustard
  • 1 tablespoon(s) honey
    • Description

      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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