| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | tb | Olive oil |
| 2 | lb | Boudin sausage; formed into 2-ounce links |
| 2 | lb | White bread dough; divided into 16, (2-ounce) portions |
| 1 | c | Onion marmalade |
| 1 | c | Creole mustard |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA21 Preheat the fryer. Bring a pot of salted water to a boil. Poach the boudan for 4 minutes and drain. Cool the boudin completely. In a large saute pan, heat the olive oil. When the oil is hot, sear the boudan for 2 minutes on each side. Remove from the pan and cool. Lightly flour a surface. Roll out each piece to a 1/4-inch thick. Spread 1 tablespoon of the marmalade in the center of each piece of dough. Place a link of boudin on one third of the dough. Carefully roll the dough and sausage up together, like rolling up a rug. Make sure the sausage is covered completely. Tuck the ends of the dough in and place the dough on a parchment-lined baking sheet, seam side down. Cover the dough with plastic wrap and place in a warm, draft-free area. Let the dough rise until double in size, about 30 to 45 minutes. Gently lay the covered sausages in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring constantly for overall browning. Remove the pigs in the blanket from the oil and drain on a paper-lined plate. Season with Essence. Serve the pigs in the blanket with Creole mustard. Yield: 16 pieces Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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