Sheet-Pan Smoked Boudin with Peppers
Texas-style boudin sliced and roasted with bell peppers and onions until crispy, finished with a tangy mustard glaze. One pan, 20 minutes, smoky and spicy.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 22g
Ingredients
- 1.25 lb smoked boudin links
- 2 medium bell peppers (any color), sliced into 1-inch strips
- 1 large yellow onion, sliced into 1/2-inch wedges
- 3 tbsp olive oil
- 2 tbsp yellow mustard
- 1 tbsp hot sauce (Frank's or similar)
Instructions
- 1
Heat oven to 425°F. Slice boudin into 1/2-inch-thick rounds on a cutting board.
- 2
Toss peppers and onion with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan in a single layer.
- 3
Roast vegetables for 8 minutes until they start to soften and edges brown slightly.
- 4
Toss boudin slices with remaining 1 tbsp oil. Push vegetables to the sides and add boudin to the center of the pan.
- 5
Roast for 8-10 minutes until boudin edges are golden brown and crispy. Stir everything together.
- 6
Whisk mustard and hot sauce together. Drizzle over the pan and toss to coat. Serve immediately.
Tools you’ll need
- sheet pan (18 x 13-inch)
- cutting board
- chef's knife
- small bowl
- whisk
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