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Part of our "Beat 'Bama Brunch"
1 pan yeast rolls (find in grocer's freezer)
1 lb uncooked boudin
1/2 cup strawberry-habanero pepper jelly (Note: We use Pepperland Farms' jelly, but any red pepper jelly will do.)
Bake yeast rolls according to package directions.
Remove boudin from casing and crumble into a bowl. Using your hands, make into "silver dollar size" patties. Fry in a skillet on medium heat, turning once to brown both sides lightly. Remove when cooked through.
Place a patty in each roll and top with a little jelly.