Lightly dust a work surface with flour. Divide the bread dough into 16 equal portions. Roll out each portion to 1/4-inch thick. Spread 1 tablespoon of the marmalade in the center of each piece of dough. Place a link of boudin on 1/3 of the dough. Paint the edges of the dough with the reserved egg wash and 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 sausage packages on the prepared 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 minutes.
Brush the remaining egg mixture on the tops and sides of the sausages and sprinkle with Essence. Bake until golden brown, about 30 minutes. Transfer the sausages to a cooling rack and cool slightly. Serve hot, drizzled with Creole mustard, if desired.
Add the yeast mixture, the warm milk and 1/2 cup olive oil to the flour mixture. Continue mixing until all the ingredients come together to form a soft dough. If the mixture is too wet, add 1/4 cup more flour and continue to mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes, until the dough is smooth and elastic. You may need to continue to add a light dusting of flour to your work surface to keep the dough from sticking. (This dough is very soft.)
Grease a large bowl with the remaining 2 teaspoons of olive oil and place the dough in the bowl, turning to coat with the oil. Cover the bowl with a clean kitchen towel or plastic wrap and set in a warm place free from drafts for 1 hour, or until the dough has doubled in size.
Punch the dough down in the center and pour it out onto a lightly floured surface. Divide the dough into 16 equal portions, about 2 ounces each.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Yield: about 3/4 cup