We’re thrilled to share an absolutely delicious recipe - the Boudin Kolache, a unique fusion of Cajun and Czech flavors, perfect for cozy brunches or as a hearty snack - to be honest, we’ll take any excuse to eat one of these!
Though this recipe calls for premade Boudin sausage, here’s the breakdown of the sausage ingredients;
- Cooked pork: At the heart of the recipe is cooked pork; we tend to use pork shoulder for its ideal balance of meat and fat. The pork is either ground or finely chopped, depending on the desired texture, and we’ve found that slow cooking infuses it with incredible depth and tenderness, making it the perfect foundation for our boudin.
- Rice: Rice is not just a filler; it’s crucial as it absorbs the flavors and binds all the ingredients. We prefer using long-grain rice as it maintains its integrity and adds a lovely texture contrast to the mix. The rice is cooked to just the right level of doneness - soft enough to blend well but firm enough to add a bit of chewiness.
- Onions: Onions bring complexity to the sausage with their sweet and tangy notes. We often use finely chopped yellow onions as they provide a wonderful balance of sweetness and bite. They’re sautéed to a golden brown, releasing their natural sugars and adding a caramelized undertone to the boudin.
- Green peppers: Green bell peppers are essential for their freshness and crunch. They add a mild, slightly grassy flavor that complements the pork’s robustness and the spices’ heat. We dice them finely to ensure they distribute evenly throughout the sausage, providing a subtle crunch in every bite.
- Cajun spices: The blend of Cajun spices gives boudin its distinctive character. We use a combination of paprika for color, cayenne for heat, and garlic powder for earthiness, among other spices. This mix is carefully balanced to enhance the flavors without overpowering them, creating a harmonious and spicy profile that’s irresistibly Cajun.
- Optional - liver: Adding liver can elevate the boudin significantly for those who enjoy a traditional touch. It introduces a rich, deep flavor and a creamy texture that complements the pork beautifully. We typically use a small amount, ensuring it complements the sausage without dominating the other ingredients.
With its roots in Central Europe, the kolache dough is perfectly paired with Boudin sausage.
It’s made from simple, everyday ingredients like flour, milk, eggs, and butter, resulting in a dough that’s just a bit sweet and very soft. This softness makes the dough unique, as it nicely complements the more robust flavors of the boudin. We love how the eggs make the dough sturdy yet keep it light in color when baked and how the butter adds a subtle richness and flakiness. The slight sweetness of the dough pairs well with the savory boudin, creating a nice balance in every bite. This combination of soft texture and mild flavor makes our kolache dough a perfect match for the spicy, meaty boudin.
To make the dough, you can mix by hand, or you can also use a stand mixer which will speed up the process.
Looking for more?
Here are our top suggestions for adding a bit of variety to this recipe;
- Cheesy delight: Add slices of sharp cheddar or creamy pepper jack inside the dough for a gooey, cheesy twist.
- Spicykick: Incorporate diced jalapeños or a sprinkle of red pepper flakes into the boudin sausage meat for an extra spicy version.
- Seafood spin: Substitute traditional pork boudin with shrimp or crawfish boudin for a delightful pescatarian option.
- Sweet and savory: Drizzle honey or maple syrup over the finished kolaches for a unique, sweet and savory experience.
- Vegetarian friendly: Use plant-based sausage to enjoy a vegetarian version of boudine kolache.
- Breakfast twist: Include scrambled eggs and bits of cooked bacon in the filling for a breakfast-themed kolache.
- BBQ fusion: Mix barbecue sauce with the boudin for a tangy, smoky flavor.
- Garden fresh: Add finely chopped spinach or kale to the boudin mixture for a touch of greens.
- Tex-Mex: Blend some cooked black beans and corn into the sausage mix and a dash of taco seasoning for a Tex-Mex flair.
- Garden Fresh: We love adding finely chopped spinach or kale into the boudin mixture for a healthier twist. This introduces a beautiful pop of color and infuses a subtle, earthy flavor. The greens lightly wilt as the kolache bakes, blending seamlessly with the savory filling. It’s a great way to sneak in some extra veggies!
But what about the dough?
- Herb Infusion: We often knead in fresh herbs like parsley or thyme to elevate the dough. These herbs lend an aromatic twist to the kolache, their fragrant notes complementing the boudin’s richness. Thyme adds a subtle, lemony undertone, while parsley brings a fresh, clean taste.
What is the best way to serve Boudin Kolache?
Boudin Kolache is best served warm, fresh out of the oven. You can enjoy it as is or with a side of your favorite hot sauce or creamy dipping sauce.
Can Boudin Kolache be made ahead of time?
Absolutely! You can prepare the rolls and refrigerate them overnight. Just bring them to room temperature before baking. They also freeze well after baking. Simply reheat in the oven for a quick snack.
Are there any tips for first-time Boudin Kolache bakers?
Ensure your yeast is fresh for the kolache dough, and don’t rush the rise. For the boudin, go for quality—find a reputable butcher or market for authentic Cajun boudin.
Boudin Kolache combines the spicy, meaty flavors of Cajun boudin sausage with the soft, sweet dough of a traditional Czech pastry. This appetizer is perfect for those who love a mix of cultures on their plate.
4 links boudin sausage
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
2 teaspoons instant yeast
3/4 cup warm milk
2 tablespoons unsalted butter, melted
1 tablespoon melted butter (for brushing)
Remove the casings from the boudin sausages and mix the sausage meat and set aside.
In a large bowl, mix together the all-purpose flour, granulated sugar, salt, and instant yeast.
Warm the milk to about 110°F (43°C) and add it to the dry ingredients along with the melted unsalted butter and the egg. Mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a ball and then flatten into a disc.
Place an equal portion of the boudin sausage meat in the center of each dough disc.
Fold the dough over the filling, pinching the edges to seal to form a sausage roll shape.
Place the kolaches seam side down on a parchment-lined baking sheet, cover them with a kitchen towel, and let them rise for another 30 minutes.
Preheat the oven to 375°F (190°C).
Brush the tops of the kolaches with melted butter before baking.
Bake in the preheated oven for roughly 20 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and brush with additional melted butter if desired. Allow to cool slightly before serving.
- Calories 500 kcal |
- Carbohydrate Content 60 g |
- Cholesterol Content 90 mg |
- Fat Content 24 g |
- Fiber Content 3 g |
- Protein Content 22 g |
- Serving Size 1 portion |
- Sodium Content 990 mg |
- Sugar Content 3 g |
About the author
Emma Donin is the culinary maestro behind this blog that serves as a melting pot of global cuisines and gastronomic adventures. Her culinary journey began in her grandmother's kitchen, where she learned the fundamentals of cooking and the importance of using fresh, quality ingredients.