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Add a photoServings: 12
Ingredients
- 3 Tbsp. Extra virgin olive oil
- 2 lb Boudin Sausage see * Note (formed into two-oz links)
- 2 lb White bread dough divided into 16 two-oz portions
- 1 c. Onion marmalade Emeril"s Essence see * Note
- 1 c. Creole mustard
Directions
- Preheat the fryer.
- Bring a pot of salted water to a boil. Poach the boudin for 4 min and drain. Cold the boudin completely. In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, sear the boudin for 2 min on each side. Remove from the pan and cold.
- Lightly flour a surface. Roll out each dough piece to a 1/4-inch thickness. Spread 1 Tbsp. 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 hot, draft-free area. Let the dough rise till double in size, about 30 to 45 min.
- Gently lay the dough-covered sausages in the warm oil and fry till golden brown-brown, about 3 to 5 min, stirring constantly for overall browning. Remove the pigs in the blanket from the oil and drain on a paper-lined plate. Season with Emeril"s Essence. Serve the pigs in the blanket with Creole mustard.
- This recipe yields 16 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 249 | |
| Calories from Fat 60 | 24% |
| Total Fat 6.85g | 9% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 677mg | 28% |
| Potassium 112mg | 3% |
| Total Carbs 38.91g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.81g | 1% |
| Protein 7.56g | 12% |
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