Kicked Up Pigs in the Blanket

1. 1

   Preheat the fryer.

2. 2

   Bring a pot of salted water to a boil.

3. 3

   Poach the boudan for 4 minutes and drain.

4. 4

   Cool the boudin completely.

5. 5

   In a large saute pan, heat the olive oil.

6. 6

   When the oil is hot, sear the boudan for 2 minutes on each side.

7. 7

   Remove from the pan and cool.

8. 8

   Lightly flour a surface.

9. 9

   Roll out each piece to a 1/4-inch thick.

10. 10

    Spread 1 tablespoon of the marmalade in the center of each piece of dough.

11. 11

    Place a link of boudin on one third of the dough.

12. 12

    Carefully roll the dough and sausage up together, like rolling up a rug.

13. 13

    Make sure the sausage is covered completely.

14. 14

    Tuck the ends of the dough in and place the dough on a parchment-lined baking sheet, seam side down.

15. 15

    Cover the dough with plastic wrap and place in a warm, draft-free area.

16. 16

    Let the dough rise until double in size, about 30 to 45 minutes.

17. 17

    Gently lay the covered sausages in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring constantly for overall browning.

18. 18

    Remove the pigs in the blanket from the oil and drain on a paper-lined plate.

19. 19

    Season with Essence.

20. 20

    Serve the pigs in the blanket with Creole mustard

* Per serving · 4 servings · Values may vary.

No additional tips available.