Andouille Sausage Bites

Ingredients

• 1 (16oz) package of Richard's Premium Andouille
• 1 egg, beaten
• 1 sheet frozen puff pastry, thawed
• 1-2 Tbsp flour for the work surface
• 1/4 cup mayonnaise (for dijonaise)
• 1/4 cup dijon mustard (for dijonaise)
• 3 Tbsp brown sugar (for dijonaise)
• 2 tsp apple cider vinegar (for dijonaise)
• Salt and pepper, to taste(for dijonaise)

Directions

1. Preheat the oven to 425°F and lightly grease a baking sheet.
2. Prepare the dijonaise by placing the dijon mustard, mayonnaise, brown sugar, vinegar and salt/pepper in a bowl and whisking until thoroughly combined. Place in a small serving dish and set aside.
3. On a clean work surface, scatter a tablespoon or two of flour. Roll out 1 sheet of pastry to flatten it.
4. Cut the sheet of puff pastry in half lengthwise (along the middle of the long side), roll out the pastry slightly if needed to fit the sausage. Lay a Premium Andouille link onto the pastry dough roll it to cover the sausage completely. It’s okay to leave the ends uncovered but is also okay to wrap them completely, if you prefer. You can add a small bit of the dijonaise inside the pastry dough for a little extra flavor.
5. Working with the second piece of dough the same way you did with the first piece wrap both sausages.
6. Using a fork, press the pastry edges to seal. If needed, dip your finger in some water to wet the edge of the dough to make it stick better during the sealing process.
7. Brush the tops of the pastry with egg wash. This encourages browning of the dough.
8. Slice the pastry wrapped sausages into your desired thickness and lay them on the try an inch or two apart.
9. Bake until the pastry dough is golden brown and has puffed up slightly, about 20 minutes.
10. Serve hot or at room temperature.