Boudin-Stuffed Beignets (Oreilles de Cochon)

As you saw from my last post, our Thanksgiving was Cajun-themed.  One of my favorite foods in the South is beignets.  Another is boudin.  Put them together?  Why didn’t someone think of this earlier??  I know you’re thinking “yuck, boudin is spicy meaty rice and beignets are basically donuts, how does that work??”

It works.  TRUST me.  And trust all the other people at our Thanksgiving that seriously gobbled this up.  Gobble, gobble.  It was gone.

The dough recipe makes twice what is needed for the beignets.  So you can a.)  make some rolls, or b.) make some more beignets, just doubling the filling, or c.)  cut the recipe in half.  Just do what makes you happy. 

P.S.  Oreilles de Cochon means “pig ears” which is what these look like when they are done.

Boudin-Stuffed Beignets
Recipe from:  Real Cajun:  Rustic Home Cooking from Donald Link’s Louisiana

Ingredients for the beignets:
1/2 recipe dough
1 cup boudin filling, removed from casings
vegetable oil for frying
powdered sugar for dusting

Ingredients for the dough:
1 pkg (2 1/4 tsp) active dry yeast
1/2 cup lukewarm water
1/2 cup shortening or lard
1/3 cup sugar
1 tbsp salt
1/2 cup boiling water
1 egg, lightly beaten
3.5 to 4 cups all-purpose flour
8 tbsp (aka 1 stick) butter, melted


For the dough:
In a small bowl, stir together the yeast and warm water, then set aside.

In the stand mixer bowl, combine the shortening, sugar, salt and boiling water, beat for 2 minutes using the paddle attachment until combined, then cool.

Use a fork to stir the beaten egg and yeast into the shortening mixture, then add 3 cups of flour.  When the mixture pulls together into a dough and you can’t do much with that fork, then lightly dust your hands with flour and turn the dough out onto a lightly floured surface, then begin to knead.  Knead it about five minutes, until no longer sticking to the surface and has a smooth sheen.  Cover and set in a warm place to rise for 30-40 minutes, then punch down, knead another minute and let rise another 15-20 minutes.

Now for the beignets…

Roll your dough out onto a lightly floured surface and shape until it is a 14-inch square.  Cut into 9 equal pieces.

One piece at a time, place the square in front of you with the point down facing you.  Place a generous tablespoon of boudin across the diamond, leaving 1/2-inch border on each side.  Roll the bottom up over the boudin, fold in the corners, then roll once more.  There will be a triangular shape left at the top, leave that alone, it’s the ear shape!  Repeat with the remaining ones. 

Heat a few inches of oil in a large deep skillet (I like cast iron) to 350 degrees.  Add the beignets, working in small batches so they don’t get crowded.  You may need to hold them down under the oil to cook evenly, or else flip them halfway through.  Transfer to a plate lined with paper towels, then serve warm topped with a powdered sugar dusting.

Boudin-Stuffed Beignets


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