Product used in this recipe:
INGREDIENTS:
SHORTBREAD:
| 1/3 cup | All-purpose flour, sifted |
| 3 Tbsp. | Cold butter, diced |
| 2/3 cup | Parmesan cheese, grated |
| pinch | Salt and cayenne pepper |
TOPPING:
| 5-6 links | Sausages by Amylu Andouille Chicken Sausage |
| 12-15 oz. | Goat cheese |
| 1-1 1⁄4 cups | Mango salsa |
| pinch | Salt and cayenne pepper |
DIRECTIONS:
SHORTBREAD:
- Preheat oven to 350°.
- Place all ingredients in food processor; pulse to form smooth dough.
- Roll out dough on floured surface to 1⁄4” thickness.
- Cut out approximately 40 “rounds” with 1 1⁄2” round pastry or cookie cutter.
- Place dough rounds on parchment-lined baking sheets 3⁄4” of an inch apart; refrigerate for 30 minutes.
- Bake until golden brown, approx. 8 minutes; cool completely on wire racks before topping.
Note: Shortbreads can be prepared up to 2 weeks in advance and stored in an airtight container.
TOPPING:
- Slice sausage links diagonally into 7-8 pieces each; total number of pieces should match final quantity of dough rounds.
- Sauté sausages over medium heat in heavy skillet for 6-8 minutes, until browned.
- Place one warm sausage piece on each cooled shortbread; top with small slice of goat cheese and dollop of salsa; serve warm or room temperature.
ALTERNATE: ANDOUILLE ROLL-UPS approx. 15-18 servings
Prepare shortbread dough; roll out dough to a 1⁄4” thickness on floured board and refrigerate for 30 minutes. Cut dough into approx. 11⁄2” x 6” strips. Slice each Sausages by Amylu Andouille Chicken Sausage link into 3 pieces on the diagonal. Roll each dough strip around a sausage piece (kids love to help out with this!) Bake in preheated 350° oven for 8-10 minutes, until golden brown. Dip in mango salsa.
