Cajun Sausage Puffs with Bourbon Mustard

For a new spin on pigs in a blanket, try these sausage puffs, made from spicy andouille wrapped in buttery, flaky puff pastry. This recipe makes about 24 sausage puffs.
  • 1 package all-butter puff pastry
  • flour
  • 8 hot-dog-size, fully-cooked smoked andouille chicken sausages
  • 1 large egg
Bourbon Mustard:
  • 2 tbsp. bourbon
  • ⅓ c. Creole or grainy Dijon mustard
  • 1 tbsp. honey


Unfold pastry, lightly dust both sides with flour, and place on a floured surface. Using a pastry or pizza wheel, cut pastry crosswise into 16 (1/2-inch-wide) strips. Start spiraling a pastry strip around a sausage, without overlapping the pastry. When you come to the end of the first strip, start a second (press ends together) and continue wrapping until sausage is covered. Wrap remaining sausages.

Evenly space sausages on a parchment-lined baking sheet. Refrigerate 1 hour (or up to 2 days, covered) before baking.

Heat oven to 375 degrees F. Beat egg with a tablespoon of water, then brush pastries with egg wash. Bake until puffed and golden, 22 to 25 minutes. Cool 5 minutes. Using a serrated knife, cut each pastry into thirds and skewer with a toothpick. Serve with bourbon mustard for dipping.

To make bourbon mustard: Heat bourbon in a small saucepan over medium heat until warm. Carefully ignite it (a long kitchen match or stick lighter works well for this). When the alcohol is burned off (i.e., the flame goes out), pour into a small bowl. Stir in mustard and honey. (Can be made several hours ahead and kept at room temperature.)