Ingredients

Ingredients

• 1 large egg, lightly beaten
• 2 tablespoons heavy cream
• Flour, for rolling out dough
• 1 recipe white bread dough, recipe follows

• 1 cup onion marmalade, recipe follows
• 2 pounds well-chilled boudin sausage, each link about 2 ounces, casings removed
• Essence, for garnish, recipe follows
• 1 cup Creole mustard, for serving

WHITE BREAD DOUGH:

• 1 (1.04-ounce) package active dry yeast
• 1/2 cup lukewarm water (100 to 110 degrees F)
• 1 pinch plus 1 tablespoon granulated sugar
• 3 1/4 cups all-purpose flour

• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 cup lukewarm milk
• 1/2 cup plus 2 teaspoons olive oil

ONION MARMALADE:

• 2 cups finely chopped onions
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• Pinch cayenne pepper
• 2 tablespoons sugar
• 1 tablespoon distilled white vinegar
• 1/4 teaspoon chopped fresh thyme leaves

EMERIL’S CREOLE SEASONING (ESSENCE):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Description

Cooking Channel Serves Up This Kicked Up Pigs In A Blanket Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

View Full Recipe