Andouille Gougères are delicate cheese puffs with hints of andouille sausage. It’s a Cajun twist on a classic French appetizer. And while there are many variants of Gougères, they generally use Gruyere, Comte, or Emmentaler cheeses. Make these amazing little Andouille Gougères from pate a choux dough and load them with cheese and in this version, andouille sausage.

They make a great appetizer or a perfect compliment to your wine-tasting event. Traditionally, they are served cold in wine cellars during a tasting event, but I prefer to serve them warm.

Andouille sausage is one of the most popular sausages in Cajun Country and you can find it at most grocery stores. But if have an interest in making it from scratch, here is our recipe for it. If you’re unable to source andouille sausage at your local supermarket, I would recommend Savoie’s Andouille Sausage from Cajun Grocer.com.

Pate a Choux Dough

Gougères are based on the classic pastry dough called Pate a Choux. It’s the same dough that bakers use in things like cream puffs, eclairs, and profiteroles. The dough consists of butter, milk, water, flour and eggs. You can add salt and pepper for flavoring if you’d like.

Traditional gougères are made by placing the dough into a pastry bag fit with a large round piping tip and then piped onto a baking sheet in rounds. With the addition of the andouille sausage to this recipe, piping may be difficult, so you can also use an ice cream scoop or two spoons and drop the individual dough pieces onto the baking sheet.

They are first baked at a high temperature and then a lower temperature so they can finish baking on the inside without burning the outside.

Can I Freeze Andouille Gougères?

The simple answer is yes. Once you prepare the dough and place it on the baking sheet, place the baking sheet in the freezer for 1 – 2 hours. Once frozen, transfer to a ziploc freezer bag and store for up to 2 months. To bake, you do not have to defrost. Bake at 425°F for 5 minutes, then at 350° for 15 – 20 minutes.

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Andouille Gougères

5 from 2 votes

Recipe by Flip Flop Foodies Course: BreadCuisine: CajunDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Ingredients

• 1/2 cup 1/2 unsalted butter

• 1/2 tsp 1/2 kosher salt

• 1 cup 1 all-purpose flour

• 5 5 eggs

• 2 1/2 oz 2 1/2 Gruyère cheese, grated

• 4 oz 4 andouille sausage, chopped

Directions

• Preheat oven to 425° with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.  
• In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. 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 bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.
• If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until egg is incorporated and dough is smooth before adding the next egg.
• If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until egg is incorporated and dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère and andouille.
• Use a tablespoon measure to drop dough into 1″ rounds about 1 1/2″ apart on prepared baking sheets. You should have about 24 gougères.
• In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.
• Bake for 15 minutes. Reduce oven to 375°F, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.

Notes

• Dough can be made 1 day ahead. Cover tightly with plastic wrap and refrigerate. Baked gougères can be frozen for up to 1 month. Reheat at 350° for 8-10 minutes.