| 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
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”