Tuesday, February 16, 2016
Wednesday, February 10, 2016
In the spirit of Mardi Gras I made a savory King Cake! I was looking around for recipes and found that a few people have been making Boudin cakes for the occasion. These, like the traditional King Cakes, are circular but instead of being well...a cake... they are stuffed with Boudin sausage and cheese. I chose to not use the more seafood style sausage and went with one I knew Craig would like. That's why I'm calling it the Frog King Cake, after him.
First I set the oven to 350 degrees and got out my non-stick baking pan. Then for my cake I took four sausage links and cut them down the middle, added pepper jack cheese inside each link and then wrapped them in Pillsbury croissant dough. I smushed each wrap together to make a circle then brushed the dough with a combination of hot-sauce, eggs and pepper. A little messy, as you can see! I sprinkled a bit of extra cheese on the top as well!
Next I placed them into the oven for 40 mins, or until the pastry dough was a nice golden brown. Once cooked, I let it cool for a few mins then added some more hot-sauce to the top and sprinkled on some green onion and bacon bits.
Ta da! A savory delight!
The crust turned out perfectly flaky and golden. The sausage, while not a true Boudin sausage added a lot of flavor and made the cake hardy! Initially I was going to bring this into work but Craig ate too much of it and did not want to share ha ha!
I'm so happy he loved it but how can you go wrong with cheesy dough!
Thanks for readin!