Richard’s andouille gougeres

I know, I know… You’re thinking, what the heck is a gougere! Well, it’s just wonderful, so lets talk about it!

Do you love biscuits?

Do you love puff pastry?

Do you love eggs, sausage and cheese?!

And most importantly, do you love easy recipes?

Of course you do!

One reason I dislike cooking breakfast most of the time is all the dishes and steps. Who has all that extra time, especially in the mornings?
With busy lives, this is a great take-and-go breakfast. Easy peasy when you are running out that door!
A gougere, is like a biscuit shell, with a pastry inside that is super light and airy. It is like an all-in-one egg, sausage and cheese biscuit. Yum!

Did I mention, you can use one pan, and one mixing bowl?
This is something you can literally whip up in 15 minutes and then bake.
If you haven’t heard of Richard’s Andouille smoked sausage, it is made with 100% premium cuts of pork and a blend of Cajun herbs & spices, then slow-smoked with Hickory wood for hours. When it’s certified Cajun, you know it is going to bring the flavor.

1

Chop Richard’s Andouille into bite sized pieces

Buy

2

Boil 1 cup of water, melt 1 stick of butter, add 1tsp Cajun seasoning, and mix 1 cup flour into it

3

Mix!

4

Add one egg at a time on medium high speed (4 eggs total)

5

At first, it will look like curds. Once all 4 eggs are mixed, bump speed up to high until it is just fluffy

6

Add Andouille (2 links) and mix cheese (2oz gruyere, 2oz cheddar)

7

Scoop onto a baking sheet lined with parchment paper

8

Mix one egg and brush it on top. Sprinkle with salt flakes

9

Bake at 425F for 15 minutes and 375 for 15 minutes

10

Let’s eat!

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ANDOUILLE GOUGÈRES

YIELD: 4 SERVINGS

INGREDIENTS

· 1/3 (12oz) package of Richard's Premium Andouille, chopped

· 1/2 cup unsalted butter

· 1 tsp Cajun Seasoning

· 1 cup all-purpose flour

· 5 eggs

· 2 1/2 oz gruyére cheese, grated

· 2 oz shredded cheddar, grated

· Course sea salt flakes

DIRECTIONS

1. Preheat the oven to 425°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.

2. In a large saucepan, combine 1 cup water, butter, and Cajun seasoning. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to a bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.

3. If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until the egg is incorporated and dough is smooth before adding the next egg.

4. If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until the egg is incorporated and the dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère, Cheddar and Premium Andouille.

5. In a small bowl, whisk the remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.

6. Sprinkle course sea salt on top each one.

7. Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.