"Every host needs a recipe for a really good appetizer. Served at a time when guests are hungriest, appetizers are arguably the most important part of hosting a party, and a really good one can set the tone for the rest of the night. While you can never go wrong with a dip or a well-built charcuterie board, a freshly-baked welcome snack is the perfect way to impress guests a little extra, all while providing time for you to finish any complicated entrees in the kitchen."
"This andouille sausage puffs with Cajun remoulade recipe, written with developer Michelle McGlinn, is the perfect way to welcome guests to a party or tide over a group of hungry sports fans until pizza arrives. The flaky, buttery layer of puff pastry provides the perfect textural contrast to the spicy, juicy baked andouille, which caramelizes into a rich and savory sausage while in the oven."
Andouille sausage puffs pair spicy, caramelized baked andouille with flaky, buttery puff pastry to create a contrasting texture and rich savory flavor. The recipe requires andouille sausage cut to fit the puff pastry and pastry that is thawed enough to be pliable yet still cold to touch. An egg-and-water wash browns the pastry. The Cajun remoulade combines mayonnaise, Dijon mustard, lemon juice, Louisiana-style hot sauce, parsley, garlic, capers, Worcestershire sauce, paprika, salt, and pepper to deliver tangy, salty, and creamy notes. These puffs serve as a welcome baked snack or appetizer to satisfy guests while main dishes finish.
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