I had forgotten a package of boudin in the frig and discovered it this morning. It had lost it's vacuum so I figured I'd better do something with it. So, boudin hash it was!
I chopped up an onion, some bell pepper, and a few red taters. Added them to some bacon grease, and dusted with some dried thyme. Once the taters were done, I put them on a plate for later.
While the taters were cooking, I opened up the pack of boudin and did the sniff test. It's been in the frig since I made it 3 weeks ago, and it lost its vacuum. I'm thinking the rice started to ferment a bit. Foam, any thoughts on that?
Since it smelled ok, so I took a link out, skinned it, and tossed it into the pan.
After chopping up the naked boudin and frying it for a bit, I added a couple of eggs and stirred them in until they were almost done.
Once the eggs were close to done, I added the taters back to the pan and mixed it all up!
Plated it up on my fine china, added some Tabasco, and dug in! Good stuff!
I chopped up an onion, some bell pepper, and a few red taters. Added them to some bacon grease, and dusted with some dried thyme. Once the taters were done, I put them on a plate for later.
While the taters were cooking, I opened up the pack of boudin and did the sniff test. It's been in the frig since I made it 3 weeks ago, and it lost its vacuum. I'm thinking the rice started to ferment a bit. Foam, any thoughts on that?
Since it smelled ok, so I took a link out, skinned it, and tossed it into the pan.
After chopping up the naked boudin and frying it for a bit, I added a couple of eggs and stirred them in until they were almost done.
Once the eggs were close to done, I added the taters back to the pan and mixed it all up!
Plated it up on my fine china, added some Tabasco, and dug in! Good stuff!
