boudin

Sausage making and curing meats.

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sancho
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boudin

Postby sancho » Fri Feb 07, 2014 5:50 pm

It's what's for dinner. A batch just got stuffed and man did this stuff turn out right. Pork shoulder, pig liver, and chicken livers braised and ground up and spiced with fresh garlic, fresh thyme, fresh green onions, fresh parsley, cayenne, salt and pepper. Oh, and of course the rice. Tip top.

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limey
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Re: boudin

Postby limey » Fri Feb 07, 2014 7:22 pm

Man, one of my favorites. On my to do list.
Great job :salut:
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ChileFarmer
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Re: boudin

Postby ChileFarmer » Fri Feb 07, 2014 7:23 pm

Yeah man, that is looking mighty fine. You going to smoke any or keep it for the grill? Nice. CF :D
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jerodpb
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Re: boudin

Postby jerodpb » Fri Feb 07, 2014 8:01 pm

Love me some boudin

course the only kind I like is from the Boudin King in Jennings and Crowley, Louisiana, back home...

would really love to make some and do boudin balls instead....

I love to cook with onions and what not but I HATE the texture of them when eating....I could really cook 'em down for my taste
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sancho
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Re: boudin

Postby sancho » Fri Feb 07, 2014 10:41 pm

CF, I'm keeping all these fresh. I love smoked sausages as much as the next guy, but I'm going to give them a break for a while. Smoked jalapeno is going to do it for me for the time being. I like brats, toulouse, polish, this boudin, and others simply fresh. Jerod, since you from down that'a way any ancient secret family tips or tricks would be appreciated :laughing7: Limey, I have a fair recipe. It could be better, but I think it's one of those deals where you just have to start playing with it to get it tuned up. This one was very basic. I had slices on saltines with a little brown mustard and a shot of Crystals. Dang fine dinner.

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