Boudin King Cake
Boudin King Cake is a fun twist on the traditional Mardi Gras treat, mixing in the savory flavors of boudin sausage with the sweet, festive dough of a classic king…
Tip: save now, cook later.Boudin King Cake is a fun twist on the traditional Mardi Gras treat, mixing in the savory flavors of boudin sausage with the sweet, festive dough of a classic king cake. You’ll find the soft, cinnamon-spiced bread wrapped around a deliciously seasoned boudin filling, making each bite a surprising combination of sweet and spicy. It’s a great way to add a little Louisiana flair to your celebration or snack time.
I love how this recipe brings together two favorites—king cake and boudin—in one easy-to-share dish. It’s a total crowd-pleaser because the sweet glaze on the outside contrasts perfectly with the rich sausage inside. Whenever I make it, people always ask for seconds and want to know my secret. A little tip: using fresh boudin sausage gives the best flavor, but you can also adjust the spice level to suit your taste.
This Boudin King Cake is perfect for brunch, parties, or whenever you want something a little different but still full of comforting flavors. I like to serve it warm with a bit of coffee or a cold drink, and it never fails to bring a smile. It’s the kind of recipe that feels like a special treat but comes together easily, which is why it’s become one of my go-to dishes for sharing with friends and family.
Key Ingredients & Substitutions
Flour & Yeast: All-purpose flour and active dry yeast give the dough its soft, tender texture. If you want a lighter dough, try bread flour. For yeast, instant yeast can work too; just mix it with dry ingredients.
Boudin Sausage: Boudin adds that signature Louisiana flavor. If you can’t find boudin, try cooked spicy sausage or a mix of pork and rice with Cajun seasoning for a similar taste and texture.
Veggies in Filling: Green onions, bell peppers, and onions give delicious flavor and crunch. Feel free to swap bell peppers for jalapeños if you want more heat, or omit peppers for milder taste.
Toppings: Bacon and cheese boost richness and add texture. You can use smoked sausage instead of bacon or a cheese blend like Colby-Jack if cheddar or pepper jack aren’t on hand.
How Do You Shape and Bake the Perfect Boudin King Cake?
Getting the shape and bake just right is key to this recipe. Here’s my simple method:
- Roll dough into a rectangle about 12×16 inches—this size helps fit the filling well.
- Spread the boudin filling evenly but leave a small edge free to prevent filling from leaking.
- Roll tightly to avoid air pockets that cause breaks during baking.
- Pinch the ends together firmly to make a sealed ring.
- Make shallow slits all around the top to help steam escape and create a nice look.
- Brush with egg wash for that beautiful golden color and help toppings stick.
- Bake at 350°F until golden and cooked through, about 30-35 minutes—watch carefully near the end so it doesn’t brown too much.
Patience during shaping and watching the bake can make all the difference in a fluffy, chewy king cake with a perfectly cooked filling inside.
Equipment You’ll Need
- Large mixing bowl – perfect for combining and letting the dough rise comfortably.
- Measuring cups and spoons – to get all your ingredients just right for the dough and filling.
- Rolling pin – helps you roll out the dough evenly to fit the filling and shape the ring.
- Baking sheet – use a rimmed or flat sheet lined with parchment paper to bake the king cake without sticking.
- Sharp knife – essential for making small slits in the dough to let steam escape during baking.
- Pastry brush – to brush on the egg wash for a shiny, golden finish and to help toppings stick.
Flavor Variations & Add-Ins
- Swap pork boudin for chicken or turkey sausage for a milder flavor that still keeps the spicy touch.
- Mix in diced jalapeños or hot sauce if you want extra heat in the filling.
- Add shredded pepper jack or mozzarella cheese inside the filling for an oozy, melty surprise.
- Sprinkle chopped fresh herbs like parsley or cilantro on top before baking for a fresh twist.
Boudin King Cake
Ingredients You’ll Need:
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp salt
- 1 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs
For the Boudin Filling:
- 1 lb pork boudin sausage, casing removed
- 1/2 cup cooked white rice (optional, for texture)
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped bell pepper (green preferred)
- 1/4 cup finely chopped onions
- 1 tbsp Cajun seasoning or to taste
For the Topping:
- 2 slices bacon, cooked and chopped
- 1/4 cup grated cheddar or pepper jack cheese
- 2 tbsp chopped green onions
- 2 tbsp bread crumbs (optional for crunch)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus 1 to 1.5 hours for the dough to rise, another 30-45 minutes for the second rise after shaping, and 30-35 minutes for baking. Plan for roughly 2.5 to 3 hours total, most of which is rising time while you can get other things ready.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast in warm milk and let it sit for about 5-10 minutes until it becomes foamy. In a large bowl, mix together the flour, sugar, and salt. Add the melted butter, eggs, and yeast mixture. Knead the dough either by hand or with a mixer until it’s smooth and elastic, about 8-10 minutes by hand. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot until it doubles in size, about 1 to 1.5 hours.
2. Prepare the Boudin Filling:
Remove the casing from the boudin sausage and crumble the sausage into a mixing bowl. Stir in the cooked rice (if you’re using it), chopped green onions, bell pepper, onions, and Cajun seasoning until everything is well combined.
3. Form the King Cake:
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle about 12 by 16 inches. Spread the boudin filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log starting with the long side, pinch the seam to seal, then shape the log into a ring by pinching the ends together firmly. Place the ring on a greased or parchment-lined baking sheet. Using a sharp knife, make shallow cuts or slits evenly spaced around the top of the ring to allow steam to escape and for a nice appearance.
4. Second Rise:
Cover the shaped ring loosely with a towel and let it rise again for about 30-45 minutes until it’s slightly puffed.
5. Add Toppings and Bake:
Preheat your oven to 350°F (175°C). Brush the top of the cake with the beaten egg wash to help it brown and hold toppings. Sprinkle the chopped cooked bacon, cheese, green onions, and breadcrumbs evenly across the top. Bake the king cake for 30-35 minutes or until it’s golden brown and cooked through.
6. Serve:
Let the cake cool a little before slicing. It’s great served warm or at room temperature. Enjoy the unique blend of savory boudin with the soft, slightly sweet dough for a festive and delicious treat!
Can I Use Frozen Boudin for This Recipe?
Yes! Just be sure to fully thaw the boudin in the refrigerator overnight before using. This helps maintain the right texture and makes it easier to remove the casing and crumble.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough the day before, let it rise, then refrigerate it overnight. Take it out to come to room temperature and rise a little more before shaping the king cake.
How Should I Store Leftovers?
Store any leftover king cake tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze slices for up to 1 month.
Can I Substitute Other Sausages for Boudin?
Yes, you can use other sausages like spicy pork sausage or andouille. Just remove the casing and crumble the sausage as you would the boudin, then adjust seasoning to taste.