Kicked Up Pigs In The Blanket Recipe - Cooking Index
Kicked Up Pigs In The Blanket Recipe - Cooking Index
| 3 tablespoons | 45ml | Olive oil |
| 2 lbs | 908g / 32oz | Boudin Sausage - see * Note |
| (formed into two-ounce links) | ||
| 2 lbs | 908g / 32oz | White bread dough - divided into 16 two-ounce portions |
| 1 cup | 62g / 2.2oz | Onion marmalade |
| Emeril's Essence - see * Note | ||
| 1 cup | 237ml | Creole mustard |
* Note: See the "Boudin Sausage" and "Emeril's 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 1/4-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 Emeril's Essence. Serve the pigs in the blanket with Creole mustard.
This recipe yields 16 pieces.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.