Boudin Stuffed King Cake
About - 30 HDO servings or 8-10 Lunch Servings
Don't let the name fool you this is a savory HDO or Sandwich!
3 2 - FT LONG BAGGET LOAFS
5 TBSP CREOLE MUSTARD
3 LBS BOUDIN (Poche's Meat Market from Breaux Bridge, La. highly preferred)
3 YELLOW BELL PEPPERS (Roasted with skin removed, Julienne)
2 CUPS - PICKLED PURPLE CABBAGE (Julienne)
2 BUNCHES - GREEN ONIONS (Roots removed, then grilled... in Spanish called Cebollitas)
Slice bread lengthwise, and hollow out... leave about 1/4 inch thickness of crust. (Reserve internal removed breading for pudding, See Recipe) Spread the mustard on the insides of the crust.
Remove the casing from the boudin, this is done by slicing the sausage lengthwise and squeezing out the stuffing. Generously spoon boudin into hollowed out bread, as you would an overstuffed po-boy.
Cover with film and refrigerate for 30 minutes, this will help solidify the bread and boudin.
Slice the stuffed bread into 1-1/2 inch thick slices, arrange (in an elliptical/traditional King Cake pattern, on a large oval ceramic platter that is table presentable.) Arrange the cabbage, green onions, and bell pepper slices (Purple, Green and Gold) on top of the bread.
Preheat oven 300F. Bake for 15 minutes, SERVE.
Contact us for further details....ChefEmile@CustomCatering.net
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: January 25, 2017