Andouille Gougeres

Andouille Gougeres

Pairs well with 2020 Albariño



  • 1 cup all-purpose flour
  • 1 cup water
  • ½ cup unsalted butter plus extra for buttering parchment paper
  • ½ teaspoon fine sea salt
  • 5 large eggs (one beaten with ½ teaspoon of salt for brushing)
  • ¾ cup grated Gruyere cheese
  • ¾ cups chopped andouille sausage


Make sure oven racks are located in middle and upper positions in the oven. Preheat oven to 425 degrees F. Line baking sheets with parchment paper and lightly butter.  

Measure flour and set aside. 

Add water, ½ cup butter and salt to a large saucepan. Bring this mixture to a boil and add flour; reduce to medium heat, but continue stirring with a wooden spoon until the mixture is smooth.  The final mixture will be dry and not cling to the spoon. Transfer this mixture to a bowl and let cool for about 5 minutes. Stir in 4 eggs, one at a time. The dough will become shiny and smooth. Mix in the cheese and the sausage.

Use a tablespoon measuring spoon to scoop dough and drop onto buttered parchment paper, leaving about 2 inches between each scoop of dough. Place baking sheet in the oven and bake for 15 minutes. Reduce temperature to 375 degrees F and rotate sheets for even cooking; bake for another 15 minutes. 

Gougeres can be served warm or at room temperature. Omit sausage for a vegetarian option.

For pimento gougeres: Fold in 1-¼  cup cheddar, ¼ cup cream cheese, 1 teaspoon hot sauce, ½ teaspoon Worstershire sauce, ¼ teaspoon cayenne, ¼ teaspoon, paprika, 1 tablespoon each jalepenos, onions, garlic, dill pickles.


Chef Tanya Holland is the founder of Brown Sugar Kitchen restaurant and author of Brown Sugar Kitchen and New Soul Cooking cookbooks. She is the Chef/Chair of The James Beard Foundation Awards. Her Oakland based restaurant received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker who frequently leads the conversation on inclusion and equity in the hospitality industry. Holland holds a Bachelor of Arts in Russian Language and Literature from the University of Virginia, and a Grande Diplôme from La Varenne École de Cuisine in Burgundy, France.
Chef Holland competed on the 15th season of Top Chef on Bravo; was the host/soul food expert on Food Network’s Melting Pot and has appeared on The Today Show, The Talk, CBS This Morning, Hallmark Channel’s Home & Family, VH1′s Soul Cities, Sara Moulton’s Cooking Live, The Wayne Brady Show, TV One’s My Momma Throws Down, and PBS’ The Great American Chef’s Tour. Holland has served as co-president of the prestigious Les Dames d’Escoffier Bay Area chapter, and was honored by the City of Oakland when June 5, 2012, was declared “Tanya Holland Day.” A year later she was awarded the Key to The City. Internationally, she served as a Culinary Diplomat for the US State Department in Kazakhstan and Mexico; taught classes in France for gastronomic travelers.

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