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Kicked Up Pigs in the Blanket

Instructions

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.

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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