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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