Gameday Gamebird Boudin Kolache

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Prep Time: 20 min - Cook Time: 30 min

There used to be a small doughnut shop here in town, it had changed owners a few years ago but now it's shut down. They sold all kinds of different fresh pastries that they baked each day. Sometimes the wife and I would stop by in the morning on the way to work looking for breakfast and coffee. They used to make these breakfast Boudin Kolache's that were my absolute favorite. It was just boudin, wrapped in dough, but it was so good! We eventually attempted to make these at home and the boys loved them ... Any time the kids come to town, these are on the menu.



With our Tennessee Titans knocked out of the playoffs, we'll be watching the rest of the playoff games from the comfort of our own home. That's means we'll be cooking lots of finger foods, sitting around watching all the games and getting fatter. This year I thought I'd try to make a version of the doughnut shops Boudin Kolache's to eat during the game. These can be eaten by themselves or served with a dipping sauce. While these are not a traditional `Kolache`, by any means, that's what I'm calling them. I'm not looking to get into any arguments about what a Kolache is. I know a traditional Kolache is a sweet pastry filled with fruit or jam. Instead of using actual Kolache dough, I'm using crescent roll dough ... because it's Super Bowl weekend. I want to watch the game, not spend all day in the kitchen. To be fair, I'm including a recipe for Kolache dough, in case somebody doesn't like shortcuts or is brave enough to attempt it.



Sometimes you'll see Texas Kolaches, which is Smoked Sausage and Cheese wrapped in Kolache dough, also called Klobasneks. That's kind of what I'm doing here, but instead of Smoked Sausage, I'm using Boudin, which is just Sausage, Rice, and other seasonings. If you wanted to make a "Texas" version of this, you could just cut the Smoked Gamebird Sausage into small bite size piece, add some Cheese and Jalapeno's and roll it up in crescent roll dough, like a pig-in-a-blanket.


 

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 #1 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 #1 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 #1 Rinse 1/2 cup of white rice, then add to saucepan.




Step #2 Add in 1 cup of water or stock, along with little salt. Set heat to high



Step #3 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 #4 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 #5 Remove the sausage from casing.




Step #6 Cut the sausage up into small pieces.



Step #7 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 #8 In a large mixing bowl, combine cooked sausage and rice



Step #9 Add in 1 tablespoon of Cajun Seasoning, salt and pepper and combine.




Step #10 Add Chopped Fresh Parsley and combine with spatula.



Step #11 Line a baking sheet with parchment paper and preheat oven to 375.



Step #12 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 #13 Cut crescent rolls into even sized squares.




Step #14 Use a spoon to scoop out some of the rice and sausage mixture and place it in the center of the square.



Step #15 Roll it up.



Step #16 Fold the ends over and tring to smooth out the bottom.



Step #17 Place on a baking sheet. Repeat until they are all done.




Step #18 Brush the outside with egg whites



Step #19 Sprinkle with Dried Parsley.



Step #20 Bake for 12 minutes.



Step #21 Grab a beer and a handful of these, then enjoy the game!




Recipe Card

Gameday Gamebird Boudin Kolache

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Prep Time: 20 min - Cook Time: 30 min



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 #1 - 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 #1 - 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 #1 - Rinse 1/2 cup of white rice, then add to saucepan.
Step #2 - Add in 1 cup of water or stock, along with little salt. Set heat to high
Step #3 - 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 #4 - 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 #5 - Remove the sausage from casing.
Step #6 - Cut the sausage up into small pieces.
Step #7 - 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 #8 - In a large mixing bowl, combine cooked sausage and rice
Step #9 - Add in 1 tablespoon of Cajun Seasoning, salt and pepper and combine.
Step #10 - Add Chopped Fresh Parsley and combine with spatula.
Step #11 - Line a baking sheet with parchment paper and preheat oven to 375.
Step #12 - 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 #13 - Cut crescent rolls into even sized squares.
Step #14 - Use a spoon to scoop out some of the rice and sausage mixture and place it in the center of the square.
Step #15 - Roll it up.
Step #16 - Fold the ends over and tring to smooth out the bottom.
Step #17 - Place on a baking sheet. Repeat until they are all done.
Step #18 - Brush the outside with egg whites
Step #19 - Sprinkle with Dried Parsley.
Step #20 - Bake for 12 minutes.
Step #21 - Grab a beer and a handful of these, then enjoy the game!


About the Author

Jeff Davis
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You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.