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Andouille Gougères

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These andouille gougères offer a sophisticated twist on the classic French choux pastry puff. By incorporating the bold, smoky flavours of spicy sausage and the nutty richness of melted Gruyère, these savoury bites become a deeply satisfying snack. The contrast between the crisp, golden exterior and the light, airy centre makes them an irresistible addition to any festive spread or drinks evening.

As a high-protein appetiser, these homemade pastries are perfect for entertaining guests who appreciate a more substantial hors d'oeuvre. They are deceptively easy to prepare and can be served warm from the oven or at room temperature. For the best results, ensure the pastry is well-beaten to achieve that signature rise and airy texture that defines a perfect gougère.

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Ingredients for Andouille Gougères

  • 110g unsalted butter

  • 1/2 teaspoons kosher salt plus more

  • 130g plain flour

  • 5 eggs

  • 70g Gruyère, grated

  • 110g andouille sausage, chopped

How to make Andouille Gougères

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

In a large saucepan, combine 240ml water, butter, and 1/2 teaspoons 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.

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.

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.

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.

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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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