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boudin king cake

Sminuet avatar
Recipe by
Jennifer Ellis
@Sminuet
Pace, FL

This is my take on Boudin King cake. A combination of savory and sweet, with a cajun flair. You can do the same thing with just about any filling, and turn this from a savory to a sweet, like adding your favorite preserves, instead of the meat mixture mentioned in this recipe. Another variation, is adding seafood, like sautéed shrimp or crawfish etouffee....or cheesy, like filling it with a Cajun crab (seafood) dip.

yield serving(s)
prep time 40 Min
cook time 15 Min
method Bake

Ingredients For boudin king cake

  • 2 pkg
    frozen bread dough, defrosted
  • 1 pkg
    boudin sausage
  • 1 pkg
    bacon
  • to taste
    dark cane syrup

How To Make boudin king cake

  • 1
    Preheat the oven 350 degrees F.
  • 2
    Stretch and shape into an oval shape on a lightly greased cookie sheet and let rest.
  • 3
    Cut the uncooked bacon into small pieces and fry in a skillet. Remove the cooked bacon pieces with a slotted spoon, keeping the drippings in the pan.
  • 4
    Take the boudin out of the sausage skins, crumble, and sautee in the bacon drippings until brown. Turn off the heat and add the bacon back into the pan. Mix and set aside 2 Tbsp. of the meat mixture for later.
  • 5
    Make an opening in the center of the dough all the way around the oval shape. Stuff the meat mixture in the dough (minus the amount set aside) and pinch closed.
  • 6
    Bake according to the bread package directions.
  • 7
    Once baked, drizzle the cane syrup over top. (I use Steen's dark cane syrup, if I can find it. Karo syrup isn't the same; dark cane syrup is more like molasses than corn syrup.) Sprinkle the remaining meat mixture over the top and serve.
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