---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Andouille in Puff Pastry
 Categories: Appetizers, Meats
      Yield: 8 Servings
 
  1-3/4 lb Andouille sausage
           Puff pastry or filo
           Creole mustard
      1 c  Cheese; grate
      1    Egg white; beat
 
  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 cold water and bring to a
  boil. Turn down the heat and simmer for 45 minutes. Remove, allow to cool
  on a cloth, then carefully remove skin with a knife. Chop coarsely.  Preheat
  oven to 425°. Spread puff pastry sheets as directed. Cut into 4" squares.
  Place a tb of andouille in center of each square. For variety, place a
  dollor of mustard on 1/3 of the appetizers, 2 tb cheese on 1/3 and leave
  1/3 plain. Brush edges with beaten egg white, fold into triangle and press
  edges together with fork to seal and flute. Brush tops with beaten egg
  white. Bake at 425° for about 15 minutes or until golden brown.

  VARIATION-Fresh pork or Italian sausage may be substituted for the
  andouille.

  Source: Copeland's. NOLA
 
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