Mardi Gras begins on Tuesday, Feb 17, which means you should be gearing up to gorge on anything and everything delicious.
You can’t speak of Mardi Gras without mentioning king cake. A vital part of the Mardi Gras tradition, the cake consists of rich Danish dough braided and baked, then covered with frosting and sugar toppings in the traditional Mardi Gras colors of purple, green, and gold. Inside every king cake is a tiny plastic baby, meant to represent baby Jesus.
Some NOLA bakeries wild out and fill their cakes with cream cheese, fruit, and nuts. Then there’s baker Robert Karriker, who fills his king cake with boudin, a traditional Cajun rice-and-pork sausage which uses all the wobbly bits like livers, gizzards, and hearts. Karriker tops the meaty king cake with cracklin crumbs and Steen’s cane syrup (serious culinary genius right there).
And the Valley Shook’s Billy Gomila recreated the boudin-stuffed, cracklin-topped king cake, and posted the recipe on his website. Gomila says the Boudin King Cake idea is similar to the Czech kolache—the idea of stuffing meat into bread is, after all, nothing new.
King Cake/Bread Dough
- 2 packages of active yeast (about ¼ oz.)
- 2.5 cups of warm water (100-120 degrees)
- ½ cup sweet and condensed milk
- ¼ cup vegetable oil
- 1 tbsp sugar
- 1 tbsp salt
- About 9 to 11 cups flour
- Melted butter
- About three pounds of boudin
- 1 bag cracklin’ crumbs
- Steen’s Cane Syrup