Andouille Sausage Bites are a tasty appetizer that is quick and easy to make. Andouille Sausage are wrapped in Puff Pastry, brushed with egg whites, cut into bite size pieces then baked. They are good served warm or room temperature.
I've used a buffalo chicken sausage in this recipe as well. Both the Andouille Sausage and Buffalo Chicken Sausage made hot little bites. This recipe includes a Dijonnaise, which will help to cool the heat from the sausage.
My husband likes to drizzle the Dijonnaise over some sausage bites when he enjoys this appetizer.
The sausage that I use for this appetizer has 6-links per pound. They come in 12-ounce packages, so I use 1 1/2 packages. When I roll out the puff pastry, I roll it so that it is wide enough to cover two sausages when they are placed end-to-end. The sausages that I used were about 4.5 inches wide. So, I rolled out the width of the puff pastry so that it was 9-inches wide. I roll the puff pastry so that it is long enough to cover the diameter of three sausages. Each sausage needed about 6-inches of pastry to cover the diameter, so I rolled out the pastry to about 18-inches. So, my pastry was about a 9-inch by 18-inch pastry. I usually cut the puff pastry with the sausage laid on top of the pastry and after it is rolled so that the sausage is covered with the puff pastry. You could cut the puff pastry into rectangles then place the sausage on it and roll it as well. Either way will work well.
I hope you enjoy!