- 1 large egg, lightly beaten
- 2 tablespoons heavy cream
- Flour, for rolling out dough
- <RECIPE_ID:7541>1 recipe white bread dough
- <RECIPE_ID:2780>1 cup onion marmalade
- 2 pounds well-chilled boudin sausage, each link about 2 ounces, casings removed
- <RECIPE_ID:14>Essence, for garnish
- 1 cup Creole mustard, for serving
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. In a small bowl, whisk together the egg and the cream and set aside.
- 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.