Andouille Gougeres

Pairs well with 2020 Albariño

Ingredients

• 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.