Food recipes
Kicked Up Pigs in the Blanket
Kicked Up Pigs in the Blanket Ingredients: oil, olive, salad or cooking pork sausage, link/patty, unprepared wheat flours, bread, unenriched marmalade, orange mustard, prepared, yellow Directions: Preheat the fryer. B...
Kicked Up Pigs in the Blanket
Ingredients:
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
wheat flours, bread, unenriched
marmalade, orange
mustard, prepared, yellow
Directions:
Preheat the fryer.
Bring a pot of salted water to a boil.
Poach the boudan 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 boudan for 2 minutes on each side.
Remove from the pan and cool.
Lightly flour a surface.
Roll out each piece to a 1/4-inch thick.
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 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 Essence.
Serve the pigs in the blanket with Creole mustard
Ingredients:
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
wheat flours, bread, unenriched
marmalade, orange
mustard, prepared, yellow
Directions:
Preheat the fryer.
Bring a pot of salted water to a boil.
Poach the boudan 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 boudan for 2 minutes on each side.
Remove from the pan and cool.
Lightly flour a surface.
Roll out each piece to a 1/4-inch thick.
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 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 Essence.
Serve the pigs in the blanket with Creole mustard