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re: Making boudin for the first time tomorrow. Tips?
Posted on 12/11/20 at 4:06 pm to dr_mantis_toboggan
Posted on 12/11/20 at 4:06 pm to dr_mantis_toboggan
I watched a show about a N.O. meat company that makes its own boudin for sale and they case it hot and not overfill the casings.
The reason they claim for casing it hot is it helps the casing shrink up as it cools, thus the reason for not over-stuffing the casings in the first place.
Oh, and don't be afraid to use a lot of the cooking liquid.
The reason they claim for casing it hot is it helps the casing shrink up as it cools, thus the reason for not over-stuffing the casings in the first place.
Oh, and don't be afraid to use a lot of the cooking liquid.
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