Recipe - Kicked Up Pigs In The Blanket

3 tablespoon Olive oil
2 pound Boudin sausage; formed into
2ounce links
2 pound White bread dough; divided
into 16, (2ounce) portions
1 cup Onion marmalade
1 cup Creole mustard

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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 1/4inch 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
parchmentlined baking sheet, seam side down. Cover the dough with plastic
wrap and place in a warm, draftfree 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 paperlined plate. Season with Essence. Serve the pigs in the blanket
with Creole mustard.

Yield: 16 pieces

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998