Serves 4
60 min
Grilled Boudin and Creole Mustard
Recipe GLPRc304a26e49c152
A classic Louisiana dish featuring smoky grilled boudin sausages paired with a bold, tangy homemade Creole mustard. The mustard combines whole mustard seeds, vinegar, and warm spices like horseradish and cayenne, creating a complex condiment that complements the rich, savory boudin perfectly. Serve alongside crackers for a delicious appetizer or casual meal.
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Ingredients
1 cup distilled white vinegar
½ cup whole yellow mustard seeds
4 cloves garlic cloves, minced
⅔ cup whole-grain Dijon mustard
¼ cup honey
¼ cup Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons brown sugar
2 teaspoons kosher salt
⅛ pinch cayenne pepper
1 teaspoon vegetable oil
1 pound boudin sausages
crackers
Directions
To prepare the Creole mustard, combine 1/2 to 1 cup water, distilled white vinegar, mustard seeds, and minced garlic in a medium saucepan. Bring the mixture to a boil over medium-high heat.
Reduce the heat to maintain a gentle simmer and cook uncovered for 30 minutes, allowing the mustard seeds to soften and infuse with the vinegar and garlic flavors.
Remove the saucepan from the heat. While the mixture is still hot, stir in the whole-grain Dijon mustard, regular Dijon mustard, honey, prepared horseradish, brown sugar, kosher salt, and cayenne pepper until well combined.
Transfer the mustard to a container and refrigerate until completely cooled before serving.
To prepare the boudin, heat a grill pan or heavy-bottomed skillet over high heat until very hot.
Lightly brush the hot pan with vegetable oil, then carefully place the boudin sausages in the pan.
Cook the boudin for 10 to 12 minutes, turning occasionally with tongs to ensure even browning on all sides until the exterior is crispy and golden brown.
Transfer the grilled boudin to a serving platter and serve immediately with the chilled Creole mustard and crackers on the side.
