Boudin Beignets with Pepper Jelly and Bacon | CookOS

Boudin Beignets

Name: Boudin Beignets with Pepper Jelly and Bacon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 1 lb boudin sausage; 8 slices bacon; 1 (16.3 oz) can refrigerated cheddar biscuits; 2 cups vegetable oil, for frying; 1/4 cup powdered sugar; 1/2 cup pepper jelly

Boudin beignets are fried cheddar biscuits topped with seasoned boudin sausage, crispy bacon, pepper jelly, and powdered sugar—a savory-sweet Cajun twist on traditional beignets that comes together in minutes.

🌍Cajun 🏷️Boudin beignets 🏷️Boudin 🏷️Beignets 🏷️Savory breakfast Southern

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

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Ingredients

1 lb boudin sausage
8 slices bacon
1 (16.3 oz) can refrigerated cheddar biscuits
2 cups vegetable oil, for frying
1/4 cup powdered sugar
1/2 cup pepper jelly

6 Ingredients

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Instructions

1
Remove the boudin from its casings and place it in a bowl. Set aside.
2
Preheat your oven to 400°F (200°C). Arrange the bacon slices in a single layer on a baking sheet.
3
Bake the bacon for 15-20 minutes, or until it reaches your desired crispiness.
4
Once cooked, remove the bacon from the oven and crumble it into small pieces. Set aside.
5
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat.
6
Carefully place the biscuits into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and puffed up.
7
Remove the fried biscuits from the oil and place them on a paper towel-lined plate or baking dish to drain excess oil.
8
While the beignets are still warm, dust them generously with powdered sugar.
9
Top each beignet with a scoop of the boudin sausage.
10
Drizzle the pepper jelly over the boudin.
11
Finish by sprinkling the crumbled bacon over the top.
12
Serve immediately, optionally with a side of scrambled eggs and coffee.

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Tips & Notes

Pro tips

Don't skip preheating the oil to 350°F—a reliable thermometer prevents burning and ensures fluffy interiors.
Crumble the boudin sausage finely so it adheres to the biscuit and crisps evenly when fried.
Layer toppings warm: place hot fried biscuit on a plate, add warm boudin and bacon, then drizzle pepper jelly and dust powdered sugar last.
Work in small batches when frying—overcrowding the oil lowers temperature and creates greasy results.

Substitutions

Refrigerated cheddar biscuits → buttermilk or plain refrigerated biscuits (note: adds cheese flavor, so use sharp cheddar or omit if preference changes)
Boudin sausage → andouille sausage or spicy Italian sausage (note: adjusts Cajun flavor profile)
Pepper jelly → hot honey or jalapeño jam (note: changes sweetness and heat balance)
Bacon → crispy fried sage or prosciutto (note: shifts flavor; omit if keeping vegetarian)

Storage & make-ahead

Store cooled beignets in an airtight container for up to 2 days; reheat in a 300°F oven for 5 minutes to restore crispness. Do not refrigerate assembled beignets with toppings.