- 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
- 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.