In Louisiana, freshly made boudin is sold most everywhere (even gas stations), but if you want to make your own, follow my Cajun boudin recipe here
. Boudin links (casing removed) make this easy and are the perfect size for rolling in one sheet of dough. Keep the boudin and the dough cold for ease of handling. The Crescent dough SHEETS (not the rolls) are a relatively new product (at least, for me), and I find them in many (but not all) supermarkets (Albertson’s and Rouses in Lafayette has them). When opening, the dough sheet should roll out neatly, but if it tears, just pinch it back together with your fingers. Scale up this recipe by matching each link of boudin with a dough sheet (and more cheese, of course). For the inside dough to cook, and the cheese to melt, it is essential to let the bread bake until golden brown. To reheat, place the baking tray back into the oven set on 200ºF until just warmed through. UPDATE: An avid follower of Acadiana Table makes a fresh Italian sausage and mozarella version of this recipe; I'm trying that next time.
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