VERY disappointed in this recipe. Of course, there are some fastidious types who prefer to eat boudin with a knife and a fork, but where’s the fun in that? Boudin is just something that can't be found in California. I live in Austin, but I've never had boudin. Great taste both ways. Once diced, place meat and vegetables in a bowl. DessertForTwo–It's a wonderful part of Texas, isn't it? Place stuffed peppers in a baking dish, and add some of the boiled water to the dish. No trip is complete without stopping at Don's for boxes of boudin. but closed down a few years ago. I love boudin balls more than I like boudin. And thanks for the correction! Anon–Thanks for the sausage-casing tips! I’ve never heard of someone cooking with squirrel fat before, though. Add comma separated list of ingredients to include in recipe. Do you have any tips on Andouille and also the Portuguese sausage Linguica? Really need to give this a try. —————. My Texan heart has missed my beloved boudain and saltines since I've moved to Germany….found suitable crackers, now I have this recipe. My mouth was watering as i read the article and recipe!! I've been meaning to try it myself for quite a while. We do have a great little Cajun market here, but now I can't wait to try making my own! Evelyn–You might try it again–I had no problem with it. Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. I've always been partial to DJ's Boudain (even going so far as to stock up on it ever time we visit home…we have a freezer full of the stuff). Theirs was undoubtedly the best I have every eaten. I am so going to have to try and make this. i love boudin. We have our parents send us care packages of frozen smoked boudin from back home in Louisiana. Also, the rice is medium grain and cooked to the sticky stage. Would you like more Homesick Texan? Boudin can be made with shrimp, crawfish, duck, rabbit, venison, rabbit, and even alligator. I am going to try this recipe. Prick the sausage with a needle every 4 to 6 inches. Never even seen a pork liver in any store. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. I'll try your recipe as collard (instead of cabbage)rolls. Related Reading: A Beginner’s Guide to Deep-Frying Like a Pro. Add comma separated list of ingredients to exclude from recipe. Cilantro? Voila, I liked my homemade boudin balls as much as great restaurant boudin balls. Your email address will not be published. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Thank you so much!! I hope you post about pistolettes soon too. Thanks for sharing! I make authentic Wisconsin style bratwurst at home…this will be a nice change-up with another strictly regional cuisine. I so love that part of Texas where the Cajun influence is felt. Where. In my own experience, if the boudin is spicy enough, saltines only. Though if you don’t have a sausage stuffer, you can still eat the filling as a dressing, or whip up a batch of boudin balls, which are rolled portions of the filling that have been dipped in crushed crackers and fried. We always ate it on saltines with a few drops of Louisiana Red or Tabasco. oooowwweeeee – boudain! Gee, thanks. Serve immediately. Is the crackers, can’t have boudine with out the saltine crackers. They soothe the burn. I LOVE boudin balls dipped in ranch dressing. YUM! I somehow never imagined you could make this at home; I pictured the recipe being handed down over the years in some sort of secret ceremony, never to be shared with us common folk. At my house, nobody ever gets the privilege of having a whole link to themselves. Congratulations and Way to Go!Being Born in Texas I know the Pride you have for the Lone Star State.I am so glad I read about your adventure as it afforded me another amazing "WOMAN" to follow.I too have a love of many things and as a retired School Principal I am finally finding the time to pursue my Creative Side.

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