Boudin Kolaches Recipe
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.