Spicy Pigs in Blankets

From Everyday with Rachael Ray



Ingredients:
One 17.3-ounce package (2 sheets) frozen puff pastry, slightly thawed
One 12-ounce package andouille sausage links, cut into 32 pieces
1 egg, beaten

Directions:
1. Preheat the oven to 400°. Line 2 baking sheets with parchment. Working with 1 puff pastry sheet at a time, cut the pastry crosswise into quarters, then halve lengthwise to form 8 rectangular pieces. Cut each piece diagonally to form 16 triangles. Repeat with the remaining puff pastry sheet.

2. Working with 1 puff pastry triangle at a time (and refrigerating the remaining pastry as needed), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg; transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.

Comments:
These were really good. Not too spicy, although I think that's because I got the Johnsonville version of adouille. I've had much spicier sausage... I also skipped the dipping sauce that went with the original recipe and just used ketchup.

Andouille and Chicken Creole Pasta

From allrecipes.com



Ingredients:
1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta

Directions:
1. Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.

2. Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

3. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. Mix together the cornstarch and cold water until dissolved. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.

Comments:
I used some Kick'n Chicken seasoning instead of a Creole seasoning since that's what I had here. I also didn't use linguine. We had some Dreamfields spaghetti in the cupboard so I used that.

All in all, a good dish with nice flavors. It makes waaaaaaay too much sauce though. I'd say you could cut both the chicken stock and the milk in half and still be ok. Unless you like your pasta swimming in sauce. I guess that's more of a personal preference thing.

Andouille Egg Burritos

From Taste of Home's Simple & Delicious October 2008 (another subscriber only)



Ingredients:
onion
butter
andouille sausage
eggs
salt & pepper
cayenne
tortillas
jack cheese

Comments:
Yet another Adam recipe. I didn't eat this one either. I'm a big wimp when it comes to hot and spicy foods. I made this for dinner last week and I had some soup instead. He said it wasn't that hot, but that's in his opinion. I'm sure I would have died. In any case, he liked it and we still have half the sausage in the fridge. Yay.