Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Cajun En Croute

November 12th, 2009 · 19 Comments

Cajun En Croute imageJack Hines, owner of Foods C’est Bon Limited out of Kenner, LA introduced this hot appetizer to the masses and food service industry many years ago. Now other wholesale foodservice manufacturers are producing them as Sausage En Croute, same product, different name.  Many kitchens do not have the resources to prepare these in the hundreds or thousands, so Foods C’est Bon Limited and other companies still sell these specialties through wholesale food purveyors such as Sysco, Conco, and others. However, having prepared them myself in kitchens for years by purchasing the raw ingredients and assembling them by hand, the resulting savings in food cost outweighs the labor cost.

The hot hors d’oeuvre consists of a portion of highly spiced or seasoned sausage such as an Andouille or Cajun smoked sausage and then surrounded by puff pastry dough. Once baked in the oven for about 30 to 45 minutes at 375° F, then served warm on platters or chaffing dishes, it holds up well for several hours of service.

Cajun En Croute Display image

The appetizer typically accompanied with Creole mustard for dipping, or even a variety of mustards. In addition, in this version of the recipe a small dollop of the Creole mustard is put onto the puff pastry before adding the sausage portion. If Creole mustard is not available in your area, any whole grain mustard will work. The main components are any type of sausage that you prefer and sheets of frozen puff pastry dough, along with a little egg wash and Creole mustard filling out the ingredient list. Here is the simple recipe for making your own Cajun En Croute hot appetizer or hors d’oeuvre for your next holiday party or special occasion.

NOTE: Click on images for a larger view.

Yield: 24 individual hors d’oeuvres

1 Lb. Sausage, cut into 24 pieces
2 Sheets Puff pastry dough (Pepperidge Farm)
1 Large Egg, beaten
¼ Cup Water
½ Cup Creole mustard
Non-stick spray
Procedure Steps Note: Pre-heat oven to 375° F
1. Portion sausage into 24 slices per each 1-pound link.
2. Thaw out the puff pastry dough sheets on a flat cutting surface and cut 12 squares out of each sheet for 24 squares total.
3. Prepare an egg wash by combining and mixing the egg with the water.
4. Place approximately ½ teaspoon of the Creole mustard into the center of each puff dough square, then place one sausage piece onto each square.
5. Using a pastry brush gently spread the egg wash around the edges of the sausage and the exposed puff pastry dough. Then fold over the four corners of the puff dough completely surrounding the sausage and mustard with the dough. The egg wash acts as a “glue” to adhere the puff dough together.
6. Coat a baking sheet pan with non-stick spray. Place the seam side down on a baking sheet pan and space them about 2 inches apart. Once all the Cajun En Croutes are on the pan, brush the tops and sides with the remaining egg wash.
7. Bake in a preheated 375° F oven for 30 to 45 minutes, or until golden browned.
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Tags: Appetizers · Cajun · Recipes

19 responses so far ↓

  • 1 Alta // Nov 12, 2009 at 12:25 pm

    Wow, these sound so yummy…so easy to pop way too many in my mouth!

  • 2 Cookin' Canuck // Nov 12, 2009 at 12:30 pm

    I know that I would not be able to stop eating these. It is also the classic, simple hors d’oeuvres, like these, that are gobbled up first at parties.

  • 3 Mathea // Nov 12, 2009 at 12:47 pm

    Love that these are easy and elegant, yes. I’ve seen some recipes trying to ask people to make their own puff pastry at Thanksgiving…. only if you have a huge kitchen and lots of extra help would that ever work!

    Thanks and cheers!

  • 4 CJ Carter // Nov 12, 2009 at 1:04 pm

    Yum, simple and delicious is always the way to go but even more so during the holidays.

  • 5 linda // Nov 12, 2009 at 1:12 pm

    the evite is going out today, and thanks to you i have my first menu item! they look so delightful, but more importantly, it’s obvious they taste sooo good!

  • 6 Maria // Nov 12, 2009 at 1:22 pm

    I have just the party for these little yummies!!!

  • 7 tina marie // Nov 12, 2009 at 2:51 pm

    Puff pastry sure makes things easier. Love the taste. These look pretty good.

  • 8 Jessie // Nov 12, 2009 at 4:55 pm

    I don’t think I’ll be able to eat just one of those, they look really scrumptious!

  • 9 Experimental Culinary Pursuits // Nov 12, 2009 at 6:42 pm

    These look like the perfect bite-sized finger food!

    I love the idea of them dipped in mustard to lend that kick to the dish!

  • 10 Drick // Nov 12, 2009 at 7:05 pm

    have made this and similar party bites many times – glad to know the history and a proper name to call ’em… love it!

  • 11 penny aka jeroxie // Nov 12, 2009 at 8:20 pm

    I can see myself finishing the whole plate! yes I am that greedy!

  • 12 wasabi prime // Nov 12, 2009 at 8:37 pm

    What a delicious combination of simple, fabulous ingredients. That’s what makes the best things, no?

  • 13 Martica // Nov 12, 2009 at 10:46 pm

    Oh, yummy for my potluck!!

  • 14 kristy // Nov 13, 2009 at 3:57 am

    These are simply delicious! The recipe looks so easy and yummy. Thanks!

  • 15 foodlovee // Nov 13, 2009 at 10:14 am

    simple good recipe.

  • 16 Maria // Nov 16, 2009 at 5:49 pm

    I was inspired!

  • 17 Ryan Boudreaux // Nov 16, 2009 at 6:10 pm

    Maria, wonderful variation on the theme using pork sausage.

  • 18 3hungrytummies // Nov 18, 2009 at 9:41 am

    looks yummy! perfect for my next picnic! thanks!

  • 19 Thomas Andrew // Jan 14, 2010 at 2:22 am

    I made these tonight, but I just used regular hot sausages. Came out great!