Boudin is a Louisiana smoked pork and rice sausage, but this Birmingham roll takes it to a whole new level. Instead of casing, the savory filling is rolled in a thin dough and baked until golden, making an easy hand-held snack or appetizer. This recipe brings the bold Cajun flavors of boudin to a convenient roll that’s perfect for parties, game days, or a quick dinner.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup (200 g) cooked white rice
- 1/2 cup (80 g) finely chopped onion
- 1/2 cup (75 g) finely chopped green bell pepper
- 2 celery stalks, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/4 cup (60 ml) chicken broth
- 1 package (17.3 oz / 490 g) frozen puff pastry sheets, thawed (2 sheets)
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- In a large skillet over medium heat, cook the ground pork, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. The pork must reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS). Drain off excess fat.
- Add the onion, bell pepper, celery, and garlic to the skillet. Cook, stirring, until the vegetables are soft, about 5 minutes.
- Stir in the rice, salt, black pepper, cayenne, smoked paprika, thyme, and chicken broth. Cook for 2–3 minutes, until the mixture is well combined and slightly moist. Remove from heat and let cool for 10 minutes.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out each puff pastry sheet slightly to smooth the seams. Cut each sheet into 4 equal rectangles (you’ll have 8 total).
- Place about 1/3 cup (about 80 g) of the boudin filling along one short edge of each rectangle, leaving a border. Roll the pastry over the filling, tuck in the sides, and continue rolling to form a log. Place seam-side down on the prepared baking sheet.
- Brush each roll with the egg wash. Using a sharp knife, cut 2–3 small slits on top to allow steam to escape.
- Bake for 20–25 minutes, until the pastry is puffed and golden brown. Let cool for 5 minutes before serving.
Tips
- Substitution: If you can’t find ground pork, use ground chicken or turkey, but note that the flavor will be milder. Add a bit more cayenne and smoked paprika to compensate.
- Make ahead: You can assemble the rolls and refrigerate them (uncooked) for up to 24 hours. Brush with egg wash just before baking.
- Common mistake: Don’t overfill the rolls or they will burst during baking. Stick to about 1/3 cup of filling per roll.
- Cooling: Let the filling cool completely before assembling. Hot filling will melt the puff pastry and make it hard to work with.
Serving Suggestions
Serve these rolls warm as an appetizer with Creole mustard or remoulade sauce for dipping. They also make a great main dish alongside a green salad or red beans and rice. For a game-day spread, pair them with other Southern favorites like fried pickles or coleslaw.
Variations
- Spicy: Add 1–2 finely chopped jalapeños or a dash of hot sauce to the filling for extra heat.
- Cheesy: Stir in 1/2 cup (60 g) of shredded cheddar cheese into the filling before rolling.
- Seafood: Replace the ground pork with 1 lb (450 g) of cooked, peeled shrimp, chopped. Reduce the cooking time in step 1 to just 2 minutes.
- Vegetarian: Use 1 cup (150 g) of cooked lentils instead of pork, and add 1 tablespoon of olive oil to the skillet.
Storage and Reheating
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until heated through. You can also microwave them for 30–60 seconds, but the pastry will be less crisp. For longer storage, freeze the baked rolls for up to 2 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I use store-bought boudin instead of making the filling? Yes, if you have access to a good Cajun boudin, you can use 1 lb (450 g) of it. Remove the casing and crumble the filling. Skip steps 1–3 and proceed with assembling the rolls.
Can I make these rolls in an air fryer? Absolutely. Preheat your air fryer to 375°F (190°C) and cook the rolls for 10–12 minutes, until golden brown. You may need to work in batches depending on the size of your air fryer.
Why is my filling dry? The filling may dry out if you cook it too long or use lean pork. Make sure to add the chicken broth and don’t over-brown the meat. If the mixture seems dry, add an extra splash of broth.
Can I use crescent roll dough instead of puff pastry? Yes, crescent roll dough works well and will give a softer, bread-like texture. Adjust the baking time to 12–15 minutes at 375°F (190°C).
How do I know when the rolls are done? The pastry should be deep golden brown and puffed. If you’re unsure, insert an instant-read thermometer into the center of a roll; it should read at least 165°F (74°C) for food safety.
Can I freeze the unbaked rolls? Yes, assemble the rolls and place them on a baking sheet in the freezer until solid. Transfer to a freezer bag and store for up to 2 months. Bake from frozen at 400°F (200°C) for 25–30 minutes, adding a few extra minutes if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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