Andouille Gougères

Name: Andouille Gougères
Total time: 1 h 16 min
Yield: 24 servings
Ingredients: ½ cup unsalted butter; ½ tsp kosher salt; 1 cup all-purpose flour; 5 whole eggs; 2½ oz Gruyère; 4 oz andouille sausage; chopped

Light and airy French cheese puffs made with Gruyère cheese and spicy andouille sausage. These savory pastries combine the classic gougères with a Cajun twist.

24 servings

1 hr 16 min

Published October 4, 2025

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Ingredients

•½ cup unsalted butter
•½ tsp kosher salt
•1 cup all-purpose flour
•5 whole eggs
•2½ oz Gruyère
•4 oz andouille sausage
•chopped

Cooking Instructions

1.
Preheat oven to 425° with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
5 min
2.
In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.
8 min
3.
If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until egg is incorporated and dough is smooth before adding the next egg.
8 min
4.
If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until egg is incorporated and dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère and andouille.
10 min
5.
Use a tablespoon measure to drop dough into 1" rounds about 1 1/2" apart on prepared baking sheets. You should have about 24 gougères.
10 min
6.
In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.
5 min
7.
Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.
30 min

Cooking Instructions

Preheat oven to 425° with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.

5 min

In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.

8 min

If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until egg is incorporated and dough is smooth before adding the next egg.

8 min

If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until egg is incorporated and dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère and andouille.

10 min

Use a tablespoon measure to drop dough into 1" rounds about 1 1/2" apart on prepared baking sheets. You should have about 24 gougères.

10 min

In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.

5 min

Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.

30 min