Looking to shake up your Thanksgiving appetizer game? These little devils are your answer. They're make-ahead friendly, will disappear faster than your aunt's questionable green bean casserole, and trust me – you'll want to make a double batch. When that bacon hits the hot oven and the boudin works its magic inside those dates... let's just say your guests will be trading family recipes for this one, too. (My friend told me she woke up thinking about them after our recent Friendsgiving event!)
Is it exactly like the restaurant's version? Maybe not. But after much "research" (read: many, many orders), I'd say we're pretty close. Some might call it recipe theft – I call it culinary flattery.
Creole-Spiced Devils on Horseback
Ingredients
60 medjool dates pitted, whole
3 links of Richard’s Mild Smoked Sausage
3 links of Richard’s Pork & Rice Boudin
24 bacon slices
8 ounces honey, raw
2 tablespoons sherry vinegar
1 teaspoon cayenne pepper (adjust if you are sensitive to spice)
Toothpicks, soaked in water for about 15 minutes
Instructions
Preheat the oven to 375 degrees F.
Place sliced smoked sausage in a food processor. Pulse until finely ground.
Remove the boudin casings and place meat & rice mixture into a big bowl.
Mix the sausage into the boudin.
Stuff each date with the sausage & boudin mixture.
Cut bacon strips in half, then cut lengthwise into thirds.
Wrap each date with a piece of bacon and secure it with a toothpick.
Place the dates on a rimmed baking sheet on a baking rack sprayed with cooking oil and bake for 20 minutes, until the bacon is almost done. Do NOT place dates on foil, as they will stick.
While the dates are baking, prepare the glaze.
Heat the honey, vinegar, and cayenne pepper over medium heat until warm but not boiling. Set aside.
After 20 minutes, remove the dates from oven and brush them with glaze. Return to the oven for 10 minutes.
Remove the dates and glaze them again, then return them to the oven to bake until the bacon is crisp and golden brown. Check often to be sure they don't burn.
When the bacon is crisp and golden brown, remove the dates from the oven. Allow them to cool on the baking rack.
NOTE: The Creole Devils on Horseback at Bin77 are served over a dollop of harissa sauce for a little extra kick. If your guests are sensitive to spice, I recommend skipping the harissa (or make it optional), and cutting back on the cayenne pepper a smidge.
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