GRILLED BOUDIN AND CREOLE MUSTARD

Grilled Boudin and Creole Mustard image

Provided by Amanda Freitag

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 cup distilled white vinegar
1/2 cup whole yellow mustard seeds
4 cloves garlic, chopped
2/3 cup whole-grain Dijon mustard
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons brown sugar
2 teaspoons kosher salt
Pinch cayenne
1 teaspoon vegetable oil
1 pound boudin sausages (about 4 links)
Crackers, for serving

Steps:

For the mustard: In a medium saucepan add 1/2 to 1 cup water, the vinegar, mustard seeds and garlic. Bring to a boil and reduce the heat to a simmer. Cook at a simmer for 30 minutes.
Remove the saucepan from the heat and, while still hot, mix in the whole-grain mustard, honey, mustard, horseradish, sugar, salt and cayenne. Refrigerate until cool.
For the boudin: Heat a grill pan or heavy-bottomed skillet set over high heat. Brush the pan with the oil and add the boudin. Cook, turning occasionally, until crispy and golden, 10 to 12 minutes. Serve with the Creole mustard and some crackers.