---------- 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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