| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
T |
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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