Yield: 16 servings
|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||emerils essence; see * note|
|1.00 cup||creole mustard|
* Note: See the Boudin Sausage and Emerils 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 Emerils 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@...
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