Ingredients
- 1Â 3/4 lb Andouille sausage
- Â Â Puff pastry or possibly filo
- Â Â Creole mustard
- 1 c. Cheese, grate
- 1 x Egg white, beat
Description
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 Cool Water And Bring To A Boil. Turn Down The Heat And…
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