Boudin Sausage King Cake
A delicious twist on a traditional king cake, combining savory boudin sausage with sweet, flaky pastry, perfect for celebrations.
Ingredients
Pastry and Filling
- 2 packages refrigerated crescent roll dough Use for the pastry base.
- 1 pound boudin sausage, casings removed Main filling.
- 1 cup cream cheese, softened For a creamy texture.
- 1 cup shredded cheddar cheese Enhances flavor.
- 1/4 cup green onions, chopped For freshness.
- 1 tablespoon garlic powder For seasoning.
- 1 tablespoon Cajun seasoning Adds flavor and spice.
- 1 egg beaten For egg wash.
- to taste colored sugar for decoration Optional decoration.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, shredded cheddar, chopped green onions, garlic powder, and Cajun seasoning.
- Mix well and then stir in the cooked boudin sausage until everything is blended.
- Unroll one package of crescent roll dough onto a lined baking sheet and seal any gaps.
- Spread half of the boudin mixture down the center of the dough, leaving space on the sides.
- Cut diagonal strips from the edges of the dough toward the center, about 1 inch apart.
- Fold the strips alternately over the filling to create a braided pattern.
- Repeat with the second package of dough and the remaining filling.
- Tuck the ends under to form a ring and brush with beaten egg.
Baking
- Bake in the preheated oven for 20-25 minutes until golden brown.
- Sprinkle with colored sugar after cooling slightly, if desired.
Serving & Storage
- Let the cake cool for about 10 minutes before slicing.
- Serve on a colorful platter, optionally with dipping sauces.
- Store leftovers wrapped tightly in plastic or in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
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Notes
For variations, consider using chicken or turkey sausage, adding sautéed vegetables, or trying different cheeses. Adjust spices to your liking.