Smoked Boudin Links with Pepper Jelly
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 75 min · vegetarian
422 cal
22g protein
34g carbs
22g fat
per serving · estimated
Ingredients
- 1 lb boudin links
- 1/2 cup red pepper jelly
- 1/2 tbsp cider vinegar
- 1 tbsp unsalted butter
- 1 sleeve saltine crackers
- 1/4 cup Creole mustard
- 2 scallions
- 1/2 tsp hot sauce
Method (tap to check — screen stays awake)
- Take the links straight from the fridge and set them on a rack with space between them; do not prick the casings or the rice filling will spill into the fire.
- Smoke at 250°F over pecan for 45 minutes, until the casings turn glossy and taut and the center reads 160°F.
- Warm the pepper jelly with the butter, vinegar and hot sauce over low heat for 3 minutes until it is pourable but not runny.
- Brush the links and smoke 10 minutes more so the glaze sets rather than slides off.
- Rest 5 minutes, cut on a sharp angle and serve with the Creole mustard, the saltines and the sliced scallions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.