Kicked up pigs in the blanket

Yield: 16 servings

Measure Ingredient
3.00 tablespoon olive oil
2.00 pounds boudin sausage; see * note
1 \N (formed into two-ounce links)
2.00 pounds white bread dough; divided into 16
1 \N ; two-ounce portions
1.00 cup onion marmalade
1 \N emeril’s essence; see * note
1.00 cup creole mustard

* Note: See the “Boudin Sausage” and “Emeril’s Essence Information” recipes which are included in this collection.

Preheat the fryer. Bring a pot of salted water to a boil. Poach the boudin 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 boudin for 2 minutes on each side. Remove from the pan and cool.

Lightly flour a surface. Roll out each dough piece to a ¼-inch thickness. 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 dough-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 Emeril’s Essence. Serve the pigs in the blanket with Creole mustard. This recipe yields 16 pieces.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000

Similar recipes