Ingredients
1 Package of Smoked Gamebird Sausage, like Duck or Pheasant
1/2 cup(s) White Rice
1 cup(s) Water or Stock
1 tbsp Cajun Seasoning
2 8 oz packages of Crescent Roll Dough
Fresh Italian Flat Leaf Parsley
Dried Parsley
Egg White, from 1 egg
Freshly ground black pepper
Salt
1 tbsp Olive oil or unsatled butter
Kolache Dough
4 1/2 cup(s) All Purpose flour, plus some for dusting
1 Package of Active Dry Yeast
1/2 cup(s) Sugar
1 1/2 tsp Kosher Salt
1/2 cup(s) Milk
1/2 cup(s) Water
4 tbsp Unsalted Butter
2 Eggs
Cajun Seasoning
1 tbsp Paprika
1 tbsp Kosher Salt
1 tbsp Garlic Powder
3/4 tbsp Cayenne pepper
1/2 tbsp Ground Black Pepper
1/2 tbsp Ground White Pepper
1/2 tbsp Onion Powder
1/4 tbsp Ground Thyme
Instructions
Cajun Seasoning
Step #2 - If using store bought Cajun Seasoning, you can skip this step. Combining all the ingredients listed for seasoning. Paprika, Garlic Powder, Salt, Cayenne, Onion Powder, Ground Thyme, Black Pepper and White Pepper in a bowl or small jar, then combine.
Kolache Dough
Step #4 - If youre using Crescent Roll dough, you can skip this step. Combine 1 cup flour, sugar, salt and active dry yeast in mixing bowl, with 1/2 cup of warm water using a spatula to combine. Allow to sit for 30 minutes, should start to form bubbles. While you're proofing your yeast, sit out a glass of milk and allow to reach room temperature. Add your proof to stand mixer, pouring in warm milk, 2 eggs. Add in 2 cups of flour. Using a dough hook, turn mixer on low setting, allowing it to incorporate all the ingredients. Slowly add the rest of the flour, 1 cup at a time. Cut butter into small cubes and add to mixing bowl. When dough has come together, pour out onto well-floured surface. Knead the dough by hand until it starts to bounce back. Add to well-greased bowl, cover with moist kitchen towel and allow to double in size, about 2 hours. Dump dough onto well-floured surface, cut into smaller pieces then roll each piece flat, cut into small even sized squares.
Gamebird Boudin Kolache
Step #6 - Rinse 1/2 cup of white rice, then add to saucepan.
Step #7 - Add in 1 cup of water or stock, along with little salt. Set heat to high
Step #8 - Allow to reach a boil, then reduce to a simmer. Cover and cook for 20 minutes. When rice is done, remove from heat, but leave covered. Allow to sit another 20 minutes before fluffing with a fork.
Step #9 - While waiting on rice. Add a skillet to the stove and set heat to medium high. Add in a tablespoon of Butter or Olive Oil.
Step #10 - Remove the sausage from casing.
Step #11 - Cut the sausage up into small pieces.
Step #12 - Add to hot skillet and allow to cook for about 5 minutes. The sausage should already be cooked, so we just need it to warm through.
Step #13 - In a large mixing bowl, combine cooked sausage and rice
Step #14 - Add in 1 tablespoon of Cajun Seasoning, salt and pepper and combine.
Step #15 - Add Chopped Fresh Parsley and combine with spatula.
Step #16 - Line a baking sheet with parchment paper and preheat oven to 375.
Step #17 - Unroll crescent roll dough so it lays flat. Try to find the non-perforated crescent rolls if you can, it won't effect the taste, but you it wont be full of holes.
Step #18 - Cut crescent rolls into even sized squares.
Step #19 - Use a spoon to scoop out some of the rice and sausage mixture and place it in the center of the square.
Step #20 - Roll it up.
Step #21 - Fold the ends over and tring to smooth out the bottom.
Step #22 - Place on a baking sheet. Repeat until they are all done.
Step #23 - Brush the outside with egg whites
Step #24 - Sprinkle with Dried Parsley.
Step #25 - Bake for 12 minutes.
Step #26 - Grab a beer and a handful of these, then enjoy the game!
