Kicked Up Pigs in the Blanket

Name: Kicked Up Pigs in the Blanket
Yield: 16 pieces
Ingredients: 3 tablespoons olive oil; 2 pounds boudin sausage, formed into 2-ounce links; 2 pounds of white bread dough, divided into 16 (2-ounce) portions; 1 cup onion marmalade; 1 cup Creole mustard

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Level: Easy

Yield: 16 pieces

Level: Easy

Yield: 16 pieces

Ingredients

3 tablespoons olive oil

2 pounds boudin sausage, formed into 2-ounce links

2 pounds of white bread dough, divided into 16 (2-ounce) portions

1 cup onion marmalade

1 cup Creole mustard

Directions

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.