75# Boudin...

[chopsaw]

Looks good . I've never had it before . I just skinned a picnic shoulder to cure a ham . I did save the skin . Maybe I'll try this in a small batch .

 

[73saint]

Those pepper jack cheese stuffed boudin balls look amazeballs!

I have been on a boudin kick, hard to get good boudin in NOLA, so I want to learn to make my own. I've read your recipe 1/2 dozen times now so I'm ready to give it a go. Just gathering all ingredients.

 

[indaswamp]

Making it isn't hard, just takes some time, which is why I make large batches.

 

[chef jimmyj]

Always impressive. I am supposed to be getting a call to pick up a Half Mangalitsa Piggy any day. I plan to ask for the Liver and Skin to give this a shot...JJ

 

[indaswamp]

Awesome! I have a good friend who's son is raising Mangalitsa pigs in Michigan. Said the pork chops are as big as a ribeye steak! Pigs are 500~750lbs....