Due to the inclusion of cake flour, the interior of these exquisite biscuits is light and fluffy. The flavor of the cookie and the glaze are both improved by the cream cheese. ideal for coffee or tea on Sunday.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 red bell peppers, cut into 2 inch pieces
- 1 large red onion, sliced into petals
- 4 ounces button mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 4 links boudin sausage
- 4 hot dog buns
- 2 tablespoons spicy brown mustard
Instructions
- 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.
- Creole mustard works great in this too.
- I like to use a mixture of bell peppers for added color, but use whatever color you prefer or have on hand.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 3 g |
| Sodium | 801 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |