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 have used both the Andouille Sausage and Buffalo Chicken Sausage when making this appetizer and both sausage types 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 also rolled 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 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 the Andouille Sausage Bites!
Andouille Sausage Bites
- 1 pound Andouille Sausage
- 1 jumbo egg, beaten
- 1 sheet puff pastry
- 1-2 tablespoons all-purpose flour for flouring the surface
- 1/2 cup Dijon Mustard
- 1/4 cup mayonnaise
- 3 tablespoons light brown sugar
- Mix all of the ingredients for the Dijonnaise. Refrigerate until ready to use.
- Preheat the oven to 425F.
- Lightly grease a baking sheet.
- Lightly dust a clean surface with flour and roll out one pastry sheet to flatten it. The pastry should be rolled large enough so that it will cover the sausage. The sausage that I use comes in six pieces to a pound. So, I roll the pastry so that it is wide enough for two sausages to fit end to end. When rolled, they will use about one-third of the length. I cut the pastry after I have the sausage laid on the pastry. You can cut the pastry before you put the sausage on it, if you prefer.
- Wrap each sausage with the pastry. The sausage can be completely wrapped in the pastry, or you can leave the ends out.
- Moisten your fingers and seal the pastry around the sausage.
- Brush the tops with the egg wash. The egg wash helps the pastry to brown. I roll the sausage over and brush the other side with the egg wash.
- Slice the sausages into bite size pieces and lay them on a baking sheet about two-inches apart.
- Bake in a preheated oven for about 20-minutes or until the pastry dough has puffed up slightly and is golden brown.
- Serve hot or at room temperature with the Dijonnaise for dipping.