Ingredients with Measurements:
- 1 pound boudin links
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Grill
- Basting brush
Step-by-Step Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and black pepper to make the mustard sauce.
3. Place the boudin links on the grill and cook for 8-10 minutes, turning occasionally, until they are browned and cooked through.
4. Brush the mustard sauce over the boudin links during the last 2-3 minutes of grilling, turning occasionally to coat evenly.
5. Remove the boudin links from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat per serving: 28g
Carbohydrates per serving: 20g
Protein per serving: 18g
Substitutions for ingredients:
- You can use any type of sausage instead of boudin links.
- You can use maple syrup instead of honey in the mustard sauce.
Variations:
- Add chopped herbs, such as thyme or rosemary, to the mustard sauce for extra flavor.
- Serve the boudin links with grilled vegetables, such as zucchini or bell peppers.
Tips and Tricks:
- Make sure to brush the mustard sauce on the boudin links during the last few minutes of grilling to prevent burning.
- Let the boudin links rest for a few minutes before serving to allow the juices to redistribute.
Storage Instructions:
Leftover boudin links can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the boudin links, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Arrange the grilled boudin links on a platter and drizzle the mustard sauce over them. Garnish with chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions.
Pairings:
- Serve the grilled boudin links with a side of coleslaw or potato salad.
- Pair with a cold beer or a glass of white wine.
Suggested Side Dishes:
- Coleslaw
- Potato salad
- Grilled vegetables
Troubleshooting Advice:
- If the boudin links are sticking to the grill, brush them with a little bit of oil before grilling.
- If the mustard sauce is too thick, add a splash of water to thin it out.
Food Safety Advice:
- Make sure to cook the boudin links to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftover boudin links in the refrigerator within 2 hours of cooking.
Food History:
Boudin is a type of sausage that originated in Louisiana. It is made with pork, rice, and spices, and is often served grilled or smoked.
Flavor Profiles:
The boudin links are savory and slightly spicy, while the mustard sauce is tangy and sweet.
Serving Suggestions:
Serve the grilled boudin links as a main dish for a summer barbecue or as an appetizer for a party.
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Region: French