Kolache Boudin (Texan for DELICIOUS!)

I’ve had a lot of really delicious andouille sausage directly from New Orleans sitting in my freezer for a while and have been dying to pull it out and put it to use. And call me crazy (I did!) but I felt like baking again. But how to incorporate something so incredibly savory as andouille sausage into something baked… Leave it to Texans to answer my question perfectly! 

Those crazy Texans created the perfect grab-n-go breakfast or snack called kolache boudin (pronounced ko-lah-ch-kee boo-din). It is basically a dinner roll filled with cheese and, most importantly, high quality sausage (or boudin) or meat. The best part about making these from scratch is that they’re the type of baking that suits a cook. There’s some measuring in the beginning, but once you get that sponge going, it’s pinching and dashing from there. I wasn’t even bothered by waiting for the dough to rise. It was the perfect lazy Sunday baking project.

Bon appetit!

Kolache Boudin
Yields: 32 buns

1 Tbsp dry active yeast
2 cups all-purpose flour
1 cup buttermilk, warmed
1/4 cup sugar
2 eggs, beaten
1/2 cup butter, melted

Final Dough:
1-3 cups all-purpose flour
1 tsp kosher salt

8 oz high-quality meat, chopped (sausage, ham, shredded chicken, cooked ground beef – go crazy!)
8 oz shredded cheese (again, your choice)

2 Tbsp melted butter

To make the sponge, mix together yeast and 2 cups of flour. Add the rest of the sponge ingredients. Mix with a spoon (not your hands) until thoroughly combined. Refrigerate overnight.

The next day, stir the sponge lightly and add the salt. Begin adding flour by the quarter cup until a dough ball forms. Rest the dough ball for 30 minutes.

Kneaded Dough

Turn out the dough ball onto a clean, lightly floured work surface. Knead for 10 minutes, adding flour as needed. The dough will be very easy to knead. I ended up adding about 2 cups of flour as I kneaded.

Place the kneaded dough into a lightly oiled bowl. (I used olive oil sprayed from a diffuser.) Turn the dough so that it is covered with oil. Let it rise until doubled in size, ~1 hour.

While the dough proofs, mix together your chopped meat and cheese. Set aside.

Seal those babies up tight!

Punch down the dough ball. Divide into 32 small balls (dividing in half, the divide halves in half, etc.). Flatten each ball into a 3″ circle. Place about a Tablespoon of meat and cheese mixture into the center of each dough circle. Close the dough into a ball around the filling, twisting the opening closed. Make sure the opening is well sealed or they will burst while baking.

Place filled kolaches SEAM SIDE DOWN onto greased cookie sheets. Cover and let rise again for 30 minutes. Meanwhile, preheat oven to 375F.

Meat - GOOD, Cheese - GOOD

Brush kolaches with melted butter, then bake for ~15 minutes, or until golden. You’ll be looking for dinner roll or biscuit golden, NOT BROWN.

I couldn’t resist eating these directly out of the oven. They can be frozen, thawed, and reheated in the microwave if you have the self-control…

This entry was posted in Gourmand, Recipes and tagged , . Bookmark the permalink.

One Response to Kolache Boudin (Texan for DELICIOUS!)

  1. emily says:

    um yuuuuuuuuuuuuuuuuuuuuum!

Comments are closed.