ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

3-4 each Andouille sausage links, 3 - 4 oz. each, end trimmed
1 sheet Puff pastry dough, 8" x 12 "
1 each Egg
2 tsp. Water
Chef Larry’s Super Bowl Slaw (recipe follows) for service
For Chef Larry’s Apricot Mustard Sauce:

1/3 cup Apricot preserves
1 tbsp. Dijon mustard

Method

Prepare Chef Larry’s Super Bowl Slaw per recipe, reserve. Preheat oven to 400 degrees F.

Combine egg and water. Mix to form "eggwash". Split puff pastry dough sheet lengthwise to form two rectangular pieces equal in size. Cut Andouille sausage links as necessary and place in the center of the puff pastry dough sheets leaving a 1 inch space at each end. Roll pastry dough firmly around Andouille sausage. Tuck edges under and press firmly to seal or crimp with a fork.

Brush with eggwash and place on a lined baking sheet. Bake in preheated oven at 400 degrees F for 15 - 20 minutes or until golden brown. Prepare Chef Larry’s Apricot Mustard Sauce by combining ingredients and mixing well, reserve. Remove baked Andouille Sausage Pastry rolls and cool for 15 - 20 minutes. Slice and arrange on a serving platter with Chef Larry’s Super Bowl Slaw. Serve Chef Larry’s Apricot Mustard Sauce on the side.

Chef Larry's Notes:

Andouille is a spicy sausage from Louisiana. Any cooked smoked or spicy sausage link may be used. Puff pastry dough sheets can be found in the frozen food section of most markets.

Makes 4 - 6 servings.

Chef Larry's Super Bowl Slaw

Ingredients

4 cups (packed) Green cabbage, shredded
1 cup Celery, thinly slcied
1 cup Carrot, julienne cut
1/3 cup Scallions, minced
1 1/2 tsp. Parsley, chopped
1/3 cup Toasted sliced almonds
Salt to season
Fresh ground black pepper to season
For the dressing:

1/3 cup Whole grain mustard
1/3 cup Mayonnaise
1 tblspn. Sugar
1 tsp. Rice wine vinegar
1 tsp. Red wine vinegar
Salt to season
Fresh ground black pepper to season

Method

Prepare dressing by combining ingredients and mixing well. Adjust seasoning and reserve under refrigeration. Prepare slaw ingredients and refrigerate. Just prior to service, place slaw ingredients in a large bowl. Add half of the dressing and mix. Incorporate more dressing, adding just enough to lightly coat vegetables. Season and toss well. For service, place on chilled plates or in a well-chilled salad bowl. Serve immediately.

Yields 4-6 servings.