Boudin King Cake: Just Do It!

Boudin King Cake: Just Do It!

I am a king cake purist … NO, a king cake snob. If it isn’t a sweet cream cheese Dong Phuong confection, I don’t want it. Call me spoiled.

My husband, on the other hand, is open to every iteration of king cake in the universe. He is the true definition of a “foodie” – the man lives and breathes food adventures.

We haven’t been able to secure a coveted Dong Phuong king cake yet this season, but I’ve made a pretty great dupe before, so I’m not worried. But earlier this week, a co-worker said she was going to pick up a boudin king cake from City Pork, and my foodie-husband-radar pinged. LOUDLY. This was a savory delicacy he would enjoy, so I drove my booty straight to the grocery store to purchase the goods, even though the thought of this concoction was a no-go for me. But that, friends, is the true mark of love.

What you’ll need:

  • 2 cans of crescent rolls (sheets are preferable)
  • 1 package of boudin (bonus points if you can get just the stuffing)
  • 1 block pepper jack cheese
  • 1/2 cup pepper jelly of your choice
  • 1/2 tablespoon water
  • 1/4 cup crispy bacon, chopped
  • 1/4 cup sliced green onions
  • 1/4 cracklin/fried pig skins/chicharons, chopped
  • 1 egg, beaten
  • flaky salt to taste

Building it is a breeze.

Preheat your oven to 350°. Line a baking sheet with parchment paper.

While the oven is preheating, cook off bacon until crispy and chop. Finely chop green onion tops. Rough chop the cracklin’. Set aside.

Roll out crescent rolls (or sheets). If using rolls, press perforations together. Remove the casing from the boudin and discard. Place the boudin filling in the center of the crescent dough. Slice or grate the pepper jack cheese and layer it evenly through the boudin. Roll the ends of the dough together and pinch firmly.

Cut excess dough from the end and flip the tube over and shape into a ring. Beat one egg and add a tiny bit of water. Brush the egg wash over the entire cake, and sprinkle flaky salt to your liking. Place on the lowest rack and bake for 40 minutes or until golden brown.

When the cake has 10 minutes of baking left, start your pepper jelly glaze. Heat the pepper jelly in a hot saucepan until it has liquified, about 3-5 minutes. Add a teaspoon of water to thin it out. Keep warm until the cake is done.

Once the cake is done, remove from the oven and place on a serving dish. Pour the glaze over the top and sprinkle on crispy bacon, cracklin, and green onion.

A Certified Winner

This was a surprise for my hubby who is the most judgmental man when it comes to food. If you don’t believe me, you can find him at his foodie IG, David Makes Dinner. He was SO excited when I finally let him into the kitchen (He’d been texting me about how good it smelled)!

How do I know it’s a winner? He loved it! He loved it so much that he ate HALF of it. That in itself is HIGH praise for a discerning palate. This man has something to say about every bite of food that passes his lips.

And don’t tell anyone, but even though I am firmly against savory king cakes…

I loved it!

Julie is a mama, wife, teacher, writer, photographer, designer, and basket case—jack of all trades, master of none. She lives in Ascension Parish with her husband, her two hooligans, and her quarankitties, Stella and Luna. She’s an English teacher by day, and a lover of words by destiny. Her favorite word is schadenfreude. When she’s pretending she isn’t too busy to breathe, you can find her curled up in her hammock with a book.

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