Welcome to cooking with Chef Pierre. He may look funny but he sure knows his way around the kitchen.  This week, let Chef Pierre help you with those appetizers for that dinner party. This recipe can be prepared and frozen up to a week ahead of time.  

OYSTER-SAUSAGE BUNDLES

1/2 pound ground spicy Italian sausage

1/3 cup minced onion

1 (10 ounce) container fresh Standard oysters, undrained

1/2 cup (2 ounces) shredded mozzarella cheese

1/4 cup (1 ounce) shredded sharp Cheddar cheese

1 (17 & 1/4 ounce) package frozen puff pastry, thawed

    Remove casings from sausage.  Cook sausage and onion in a skillet over medium-high heat until sausage is browned and onion is tender, stirring until sausage crumbles.  Drain well; return mixture to skillet.

    Drain oysters; cut larger oysters in half, if desired. (Reserve liquor for another use, if desired.)  Add oysters to sausage mixture, stirring gently.  Cook over medium heat 1-2 minutes or just until edges of oysters curl; remove from heat and drain well.  Let cool; stir in cheeses.

    Unfold thawed sheets of pastry onto a lightly floured surface.  Cut each sheet into 8 rectangles.  Roll each rectangle to a 5" square.  Place 2 tablespoons sausage mixture in center of each square.  Bring edges of pastry square together to cover filling and form a bundle.  Pinch and twist edges to seal.  Cover and freeze at least 1 hour or up to a week.

    Place frozen bundles on an ungreased baking sheet.  Bake at 400 degrees for 20-22 minutes or until golden.  Serve immediately.

    Yield:  16 appetizers.