Grilled Boudin And Creole Mustard Recipes

Steps:

• For the relish: Add the cherry peppers, garlic, honey, cider vinegar, olive oil and salt to the bowl of a food processor. Pulse to combine. (Makes 2 cups.)
• For the mustard: Add the whole-grain mustard, yellow mustard, honey and horseradish to a small bowl. Stir to combine. (Makes 2 cups.)
• For the everything spice: Add the poppy seeds, sesame seeds, dried garlic, dried onion, salt and pepper to a small bowl. Stir to combine. (Makes 1 cup.)
• For the pigs-in-a-blanket: Preheat the oven to 400 degrees F.
• Cut each piece of puff pastry in half, and roll each half around a sausage link, using a bit of egg wash to adhere. Place the piggies seam-side down, brush with egg wash, and sprinkle each with 1 teaspoon of the everything spice. Transfer to a parchment-lined baking sheet and bake until golden and puffy, 15 to 20 minutes.
• Serve the pigs-in-a-blanket with the cherry pepper relish and horseradish honey mustard.

Steps:

• Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
• Place boudin in hot dog buns, top with mustard, and serve with vegetables.

Steps:

• Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
• Remove the pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.)
• Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. Stir vigorously for 5 minutes. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. The wet texture and extra spice ensure that your final boudin will be moist and full of flavor.
• At this point you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, you can use the mixture as a stuffing for chicken, or roll it into "boudin balls," dredge in bread crumbs, and fry in hot oil until golden brown.