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Andouille In Puff Pastry

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.

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