Instructions: Preheat the fryer.

Bring a pot of salted water to a boil. Poach the boudin 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 boudin for 2 minutes on each side. Remove from the pan and cool.

Lightly flour a surface. Roll out each dough piece to a 1/4-inch thickness. 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 parchment-lined baking sheet, seam side down. Cover the dough with plastic wrap and place in a warm, draft-free area. Let the dough rise until double in size, about 30 to 45 minutes.

Gently lay the dough-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 paper-lined plate. Season with Emeril"s Essence. Serve the pigs in the blanket with Creole mustard.

This recipe yields 16 pieces.

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