Boudin Bread Recipe

Activate yeast (if using active dry)

If you are using active dry yeast instead of instant, dissolve 1 tsp sugar in 1/4 cup of the warm water (about 105–115°F / 40–46°C) and sprinkle yeast over. Let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add yeast directly to flour.

Whisk together bread flour, instant yeast, sugar, and salt in a large mixing bowl or the bowl of a stand mixer fitted with a dough hook.

Warm the milk and remaining warm water to about 100–110°F (38–43°C). Add melted butter and vegetable oil to the liquids. Pour the liquids into the dry ingredients.

Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and springs back when poked. If dough is too sticky, add up to 2 tablespoons flour; if too dry, add up to 1 tablespoon water.

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled, about 60–75 minutes.

Gently deflate the dough and turn out onto a lightly floured surface. Divide into 2 equal portions for two medium loaves (or 3 for smaller loaves). Let rest 10 minutes covered so gluten relaxes.

Roll each portion into a rectangle roughly 9x12 inches (23x30 cm). Keep surface lightly floured as needed. The rectangles should be long enough to enclose the boudin filling in a log shape.

Heat 1 tablespoon vegetable oil or bacon drippings in a skillet over medium heat. Add chopped onion, green bell pepper, and celery (the holy trinity) and sauté 4–5 minutes until softened and translucent.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in chopped cooked pork and pork liver (if using) and cook 2–3 minutes to warm through and combine flavors.

Add cooked rice, Creole seasoning, Cajun seasoning, dried thyme, black pepper, salt, hot sauce, and chopped parsley. Stir to combine.

Add 1–2 tablespoons chicken broth (start with 2 tbsp) to moisten the mixture; the filling should be moist but not soupy. Taste and adjust seasoning: add more hot sauce, salt, or Creole seasoning as preferred. Remove from heat and let the filling cool to warm (not hot), about 10–15 minutes — warm filling will be easier to handle when filling the dough.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease.

Lay one dough rectangle on the prepared surface. Spoon half of the cooled boudin filling in a log down the long edge of the rectangle, leaving about 1 inch (2.5 cm) of dough at the edge free for sealing. Spread filling evenly in a log about 2–3 inches (5–7.5 cm) wide.

Brush the exposed 1-inch edge lightly with water. Starting from the edge with the filling, roll the dough tightly around the filling to form a seam. Pinch to seal the seam and tuck the ends under to enclose the filling. Repeat with the second portion of dough and remaining filling.

Place the filled logs seam-side down on the prepared baking sheet. If desired, use a sharp knife to make 3 shallow diagonal slashes across each loaf to allow steam to escape and give a bakery look.

Whisk the egg with 1 tablespoon water to make an egg wash. Brush the tops of the loaves with the egg wash and sprinkle coarse sea salt lightly, if using. Let the shaped loaves rest uncovered for 15–20 minutes to puff slightly while the oven finishes preheating.

Bake in preheated oven for 22–28 minutes, rotating the pan halfway through, until the loaves are deep golden brown and sound hollow when tapped on the bottom. Internal temperature of the bread should be about 200–205°F (93–96°C) if you prefer to check with a thermometer.

Remove from oven and immediately brush with melted butter. Let cool on a wire rack for 15–20 minutes before slicing. Serve warm or at room temperature.