• 1 Pillsbury biscuits (refrigerator)
  • 10 1/2 inch slices andouille sausage
  • 1 egg white
  • 1 1/2 Tbsp honey mustard
  • In med pan brown sliced sausage

Description

Honey Mustard Andouille Sausage Purses

Directions

  1. In med pan brown sliced sausage.
  2. Spray cookie sheet with non stick cooking spray.
  3. Place 10 biscuits on cookie sheet.
  4. Place sausage in center and fold up around pinch to seal.
  5. Brush with egg whites.
  6. Bake @ 350 until golden brown.
  7. Drizzle with honey mustard.