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Boudin Sausage King Cake

A comforting and festive dish that marries spicy boudin sausage with flaky dough, perfect for celebrations and family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Appetizer, Brunch, Main Course
Cuisine: Cajun, Southern
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked boudin sausage, casings removed Can swap for spicy pork sausage if needed.
  • 2 sheets frozen puff pastry, thawed Or 1 recipe pizza dough.
  • 1 small yellow onion, finely diced Can swap with shallot for milder sweetness.
  • 1 medium red bell pepper, diced Or green bell for a sharper note.
  • 1 cup shredded cheese (cheddar or pepper jack) Smoked gouda gives a stronger kick.
  • 2 tablespoons unsalted butter Or olive oil for a lighter finish.
  • 1 teaspoon Cajun seasoning Toast briefly in a dry pan for deeper aroma.
  • 1 large egg Beaten with 1 tablespoon water for egg wash.
  • 1 tablespoon chopped fresh parsley For garnish.
  • 1 tablespoon sliced green onions For garnish.
Optional Garnishes
  • pickled jalapenos For contrasting notes.
  • Creole mustard For serving.
  • drizzle of honey For serving.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a skillet over medium heat, melt the butter until bubbly. Add the onions and bell peppers and sauté until softened, about 5 minutes.
  3. Crumble the boudin into the pan and cook until browned. Season with Cajun seasoning and adjust to taste.
  4. Remove from heat and stir in the shredded cheese and chopped parsley. Let cool slightly.
  5. On a lightly floured surface, roll each sheet of puff pastry into an 11-inch circle. Place one circle on the baking sheet.
  6. Spoon the cooled boudin mixture into a ring, leaving a 1-inch border. Place the second circle on top and seal the edges by crimping.
  7. Cut slits on top to vent and brush generously with egg wash.
Baking
  1. Bake in the preheated oven until puffed and golden brown, about 20–25 minutes.
  2. Let cool for 5–10 minutes before garnishing with sliced green onions and parsley.

Notes

This recipe is great for make-ahead preparation. Leftovers can be stored in an airtight container for up to 3 days.