- Joined Apr 27, 2017
Ended up with ~24lbs. of boudin. might case it tonight after it sits on ice for a couple hours.
He ain't lying, boudin balls are a great appetizer. But I would have to say my favorite way is to sear some up a touch with a couple of fried eggs for breakfast. I have had a deboned chicken stuffed with it. Its pretty much a universal food!You can case immediately, or let it cool on ice. You can also leave some uncased as an appetizer with crackers. Also great as fried boudin balls. Great for breakfast too!
It is still pliable. Depends on how much skin you use, more the better.Thanks Indaswamp, that's the best tutorial I've seen in a long time. I've got one question for ya. If you ice it for a couple hours to firm up, how do you stuff it? Or is it firm but still pliable enough to fill a stuffer.
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