well, I totally skewed jeff's boudin recipe by going with venison and pork fifty fifty and no liver. Only because I didn't have the dang liver. I used A stock recipe from chuck taggert to cook the meat in. Great site, just google chuck taggert and cajun or creole, as we can't post links. I didn't take pictures of the process as there are many video's on youtube and such. Here are the sausages drying out a bit.
I used quite a few jalepenos and ground them in with fresh walla walla sweet onions and walla walla green sweets before I mixed in the rice and reserved stock. Sorry if I don't have time to go through the entire process. Jeff has a great recipe on here and I used it for a guideline. will get a Q view here in a few.
I used quite a few jalepenos and ground them in with fresh walla walla sweet onions and walla walla green sweets before I mixed in the rice and reserved stock. Sorry if I don't have time to go through the entire process. Jeff has a great recipe on here and I used it for a guideline. will get a Q view here in a few.