Boudin Rolls

½ recipe brioche

½ recipe boudin

8 ounces grated sharp cheddar

½ cup Steen’s cane syrup

2 teaspoons Creole seasoning

1 tablespoon red pepper flakes

1 tablespoon Steen’s cane vinegar

Preheat oven to 350°.

Line two biscuit pans (or large Pyrex dishes) with parchment paper.

Divide the dough into two equal portions. Roll the dough into a rectangle about the size of a sheet pan. Sprinkle half of the cheese on the dough. Then spread half of the boudin on top of the cheese. Roll along the long side. Slice into 12 rolls. Place them touching in the prepared pan. Wrap the pan with plastic wrap.

Repeat the above process with the remaining brioche, boudin, and cheese.

Allow the rolls to rise for an hour in a warm place.

Back for 35-40 minutes until golden brown.

While the rolls are baking, combine the Steen’s cane syrup, Creole seasoning, and red pepper flakes. Heat until the Creole seasoning is dissolved. Stir in the vinegar. When you are ready to serve the rolls, strain the syrup and pour it on the rolls.