1 package frozen puff pastry (2 sheets)
6 Andouille sausages (or other spicy smoked sausage)
1/2 cup creme fraiche (or sour cream)
1 tablespoon honey mustard
Andouille sausage puffs
Slice sausages into 1/2-inch pieces. Place in a skillet over medium heat and sauté until some fat has rendered and pieces are lightly browned. Drain on a rack or on paper towels and set aside.
Thaw puff pastry sheets just until pliable. Roll out very lightly, and cut into 2-inch squares. Press squares into the cups of a mini-muffin tin, and place a sausage slice in the middle of each, pressing down firmly.
Bake in 400 degree oven for 10 minutes, or until pastry has puffed up around the sausage slices and started to brown on the top. Remove pans from oven. Using tongs, gently remove puffs from mini-muffin tin and place on a sheet pan. If necessary, press the sausage pieces down again. If the sides of the puff pastry cups are still pale, return to oven for 2-3 minutes, or until pastry is golden brown and crisp. Remove from oven and let cool slightly.
For the sauce, mix together the creme fraiche and mustard until smooth.
To serve, top each puff with a little of the sauce (this is easiest if you fill a pastry bag or squeeze bottle and pipe the sauce on).