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Message
2
Posted on 10/19/16 at 12:28 pm to MeridianDog
quote:
If making a "sausage" out of it, you will need to add a binder (uncooked meat) to the blend before casing it.
Why? You don't do this with boudin.
Posted on 10/19/16 at 12:39 pm to MeridianDog
I have used eggwhites as a binder for odd sausage before.
Made some really good red bean and rice sausage with it.
If you don't do a binder it comes out like boudin, but that may be what you want.
Made some really good red bean and rice sausage with it.
If you don't do a binder it comes out like boudin, but that may be what you want.
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