Andouille Gougères

Ingredients

• 1/3 (12oz) package of Richard's Premium Andouille, chopped
• 1/2 cup unsalted butter
• 1/2 tsp kosher salt, plus a dash
• 1 cup all-purpose flour
• 5 eggs
• 2 1/2 oz gruyére cheese, grated

Directions

1. Preheat the oven to 425°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
2. In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to a bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.
3. If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until the egg is incorporated and dough is smooth before adding the next egg.
4. If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until the egg is incorporated and the dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère and Premium Andouille.
5. In a small bowl, whisk the remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.
6. Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.