Boudin Kolaches Recipe

Boudin Kolaches Recipe

Maryse Chevriere


Unless you’re from Texas, chances are you’ve probably never heard of kolaches (pronounced ko-la-cheese), a delectable breakfast snack as common in the Lone Star State as bagels are in New York. The slightly sweet stuffed rolls come in both sweet and savory varieties — I liken the latter to pigs in a blanket. A favorite secret food vice of Texas-based food writer Robb Walsh, this homemade version substitutes crescent rolls for fast and easy preparation.   


  • 1 large Cajun (not French) boudin sausage link (or any spicy pork sausage)
  • One 8-ounce can crescent rolls
  • 1 jalapeño, sliced
  • 2 slices Cheddar cheese, cut into 1-inch strips


Preheat your oven to 375 degrees.

Cook the sausage in a pan over medium heat until done, about 8 minutes. While the sausage is cooking, open the crescent roll can and separate the pieces (there should be 8) and spread them out over a sheet pan.

Once the sausage is cooked through, cut into 1-inch pieces. To assemble the kolaches, place a slice of jalapeño on the dough, add a piece of sausage, and top with a strip of cheese. Wrap the dough over the ingredients, closing at one end and leave a small opening at the other. Repeat until all the dough has been used.

Bake for 11-13 minutes and serve. 

Boudin Kolache Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Boudin Kolache Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.