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Fireside Sausage Wraps with Bourbon Mustard Dipping Sauce (Emeril Lagasse) Recipe

Fireside Sausage Wraps with Bourbon Mustard Dipping Sauce (Emeril Lagasse) Recipe

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Fireside Sausage Wraps with Bourbon Mustard Dipping Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 recipe savory biscuit mix , recipe follows
1/2 cup grated cheddar
3/4 cup water
24 oz kielbasa or other fully cooked sausages, cut into 6 (4-oz) portions
6 long sticks, ends whittled to a sharp point, or 6 long kabob sticks
essence , recipe follows
1/2 cup dijon or creole mustard
1/4 cup honey
1 tbsp whiskey
2 cups all-purpose flour
1/4 cup plus 1 tbsp powdered milk
1 tbsp baking powder
2 tsp essence , recipe follows
1/4 tsp salt
1/2 cup vegetable shortening or lard
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat a fire, or preheat the oven to 375 degrees F. If using an oven, lightly grease a large baking sheet.
In a bowl, add the cheese to the biscuit mix and toss to combine. Work the water into the biscuit mix to make a dough being careful not to over-mix. On a lightly floured surface, pat out the biscuit mix into a large rectangle, about 1/4-inch thick. Cut lengthwise into 6 equal strips.
Skewer the sausages on the sticks. Wrap each sausage diagonally with the dough. Sprinkle lightly with Essence.
If cooking over a fire, stick the bottom of the sticks into the ground, with the meat and dough over the fire. To cook in the oven, place on the prepared baking sheet. Cook until the sausages are warmed through and the crust is golden brown, 15 to 20 minutes.
Remove from the heat source.
In a small bowl, whisk together the mustard, honey, and whiskey until smooth.
Remove the sticks from the sausages and arrange on plates. Serve hot with the mustard sauce for dipping.
Savory Biscuit Mix:
Combine all the ingredients except the shortening in a bowl. Cut in the shortening until the mixture resembles coarse cornmeal. Place in an airtight container and store in a cool place.
Yield: 2 1/2 cups
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	736.45 Kcal (3083 kJ)
Calories from fat	401.19 Kcal
		% Daily Value*
Total Fat	44.58g	69%
Cholesterol	105.88mg	35%
Sodium	4128.28mg	172%
Potassium	573.46mg	12%
Total Carbs	61.97g	21%
Sugars	17.25g	69%
Dietary Fiber	4.3g	17%
Protein	25.31g	51%
Vitamin C	19.4mg	32%
Vitamin A	0.1mg	2%
Iron	4mg	22%
Calcium	303.1mg	30%

Amount Per 100 g
Calories	266.62 Kcal (1116 kJ)
Calories from fat	145.24 Kcal
		% Daily Value*
Total Fat	16.14g	69%
Cholesterol	38.33mg	35%
Sodium	1494.59mg	172%
Potassium	207.61mg	12%
Total Carbs	22.44g	21%
Sugars	6.24g	69%
Dietary Fiber	1.56g	17%
Protein	9.16g	51%
Vitamin C	7mg	32%
Iron	1.5mg	22%
Calcium	109.7mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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