Andouille Gougères | view more Recipe

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