A cooking platform built around craft, culture, and the stories behind what we eat.
Created by Chef Remy
Smoky Louisiana andouille sausage hugged by flaky, buttery puff pastry brushed with Cajun spiced butter, baked until golden and puffed, served with a tangy honey-Creole mustard dip that'll have your guests fighting over the last one.
Good andouille doesn't need much help. It's already smoked, spiced, and singing with garlic and pepper from whatever Louisiana meat market made it right. But wrap that sausage in buttery puff pastry slicked with Cajun spiced butter? Now you've got something that'll stop a Super Bowl party cold.
My grandmother Evangeline would have laughed at the fancy name. She just called them sausage rolls and made them with biscuit dough. But four generations of Boudreaux cooks taught me that the principle stays the same whether you're serving cocktail party guests or hungry kids after church: good meat, good fat, good seasoning. The puff pastry is my nod to the French side of Louisiana cooking, those buttery layers that shatter when you bite in.
The secret here is the compound butter. It goes between the pastry and the sausage, seasoning from the inside out. Garlic, Cajun spices, a touch of cayenne. When those wrapped sausages hit the hot oven, that butter melts into everything, flavoring the pastry from below while the egg wash gives you color on top. You're building flavor in layers, the bayou way.
Don't skip the honey-Creole mustard dip. The tangy heat cuts through all that richness and gives people permission to reach for a third or fourth. And they will. I've seen grown men hover over a platter of these like seagulls on a shrimp boat. Make more than you think you need.
Quantity
1 pound (about 3 links)
Quantity
1 sheet (from a 17.3-ounce package)
thawed
Quantity
4 tablespoons
softened
Quantity
2 cloves
minced
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
Quantity
1
Quantity
1 tablespoon
Quantity
for finishing
Quantity
for finishing
Quantity
1/2 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
| Ingredient | Quantity |
|---|---|
| andouille sausage | 1 pound (about 3 links) |
| frozen puff pastrythawed | 1 sheet (from a 17.3-ounce package) |
| unsalted buttersoftened | 4 tablespoons |
| garlicminced | 2 cloves |
| Cajun seasoning | 1 teaspoon |
| smoked paprika | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| large egg | 1 |
| whole milk | 1 tablespoon |
| flaky sea salt | for finishing |
| fresh thyme leaves (optional) | for finishing |
| Creole mustard | 1/2 cup |
| honey | 2 tablespoons |
| hot sauce | 1 tablespoon |
Combine the softened butter with the minced garlic, Cajun seasoning, smoked paprika, and cayenne in a small bowl. Mash it together with a fork until everything is evenly distributed. This seasoned butter is your first layer of flavor. It goes between the pastry and the sausage, melting into both as they bake. Set it aside at room temperature.
Cut each andouille link in half lengthwise, then slice each half into pieces about 2 inches long. You want pieces that will give you two good bites per blanket. Good andouille already carries smoke and spice, but we're building on that foundation, not relying on it alone.
Unfold your thawed puff pastry on a lightly floured surface. Roll it gently to smooth out the creases and stretch it to about a 12-inch square. The pastry should be cold but pliable. If it starts feeling soft and sticky, slide it onto a baking sheet and refrigerate for ten minutes. Warm pastry won't puff properly.
Spread the Cajun butter evenly across the entire surface of the pastry, leaving about a half-inch border on one edge. Use the back of a spoon or an offset spatula. This layer does the heavy lifting: garlic, spice, and richness in every bite. Don't be shy with it.
Slice the pastry into strips about 1 inch wide. Take an andouille piece and place it at one end of a strip, then roll it up snugly, letting the pastry overlap slightly. The seam goes on the bottom. Arrange your wrapped sausages on a parchment-lined baking sheet, spacing them about an inch apart. They'll puff out as they bake.
Slide the baking sheet into the refrigerator for at least fifteen minutes. This step is not optional. Cold pastry hits the hot oven and puffs dramatically. Room temperature pastry just sits there and gets greasy. While they chill, preheat your oven to 400 degrees.
Whisk the egg with the milk to make your wash. Brush each wrapped sausage generously, getting into all the folds and crevices. The egg wash gives you that deep golden color and helps the finishing salt stick. Sprinkle flaky sea salt and a few fresh thyme leaves over the top.
Bake for 20 to 25 minutes, rotating the pan halfway through. You're looking for puffed, deeply golden pastry with darker spots at the edges where the butter has caramelized. The andouille inside will be sizzling, rendering some of its fat into the pastry. That's exactly what you want.
While the pigs bake, stir together the Creole mustard, honey, and hot sauce. Taste it. Adjust the honey for sweetness, the hot sauce for heat. This dip should have bite and tang to cut through all that rich pastry and smoky sausage. At Lagniappe, we always serve this alongside, never drizzled on top, so folks can choose their own adventure.
Let the pigs cool for just a minute or two so nobody burns their mouth, but serve them warm. The pastry should still shatter when you bite in. Pile them on a rustic board or platter with the honey-mustard dip in the center. Watch them disappear. That's the bayou way.
1 serving (about 27g)
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer
Chef Remy
Thick-cut smoky andouille arranged alongside sharp Creole mustard, crusty French bread, pickled okra, and spiced pecans, a generous spread that brings the spirit of a Lafayette meat market to your gathering.
Chef Remy
Crispy toasted baguette rounds spread with tangy cream cheese, crowned with caramelized andouille coins and a glistening spoonful of pepper jelly, the kind of bite that makes guests hover near the appetizer table all night.
Chef Remy
Crisp, colorful mini peppers cradling a creamy, spicy filling of smoky andouille and sharp cheddar, baked until the cheese bubbles and the edges char just enough to make you reach for another.
Chef Remy
Plump Medjool dates bursting with tangy Louisiana cream cheese, wrapped in thick-cut bacon and roasted until the sugars caramelize and the fat renders to a glorious crisp, the kind of party bite that disappears before you can refill the platter.