Foamy's recent thread reminded me that I'm out of boudin. So time to make some!
I pulled two 7# butts out of the freezer early this morning to thaw. Started cooking around lunch. Pulled the old 5gal. cast iron heirloom pot out and fired her up. First seasoned butt inda pot...
about done on the first one. You want a really good sear on all sides. Don't worry about the charred seasoning, it's suppose to do that as it adds to the flavor.
Browned the second one the same way then set both roasts in the SS pan while I browned the onions, bell pepper, garlic. Forgot to snap a pic. as a rain shower popped up and I scrambled for cover under the carport.
While the onions were braising down and deglazing the pot, I put 1.5# of pork liver in the food processor to puree...
Once the veggies get a little color on them and pull the drippings off the pot, time to add the liver and brown it a little.
I pulled two 7# butts out of the freezer early this morning to thaw. Started cooking around lunch. Pulled the old 5gal. cast iron heirloom pot out and fired her up. First seasoned butt inda pot...
about done on the first one. You want a really good sear on all sides. Don't worry about the charred seasoning, it's suppose to do that as it adds to the flavor.
Browned the second one the same way then set both roasts in the SS pan while I browned the onions, bell pepper, garlic. Forgot to snap a pic. as a rain shower popped up and I scrambled for cover under the carport.
While the onions were braising down and deglazing the pot, I put 1.5# of pork liver in the food processor to puree...
Once the veggies get a little color on them and pull the drippings off the pot, time to add the liver and brown it a little.