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Started By
Message
How Piece of Meat Makes Boudin
Posted on 3/8/20 at 12:21 pm
Posted on 3/8/20 at 12:21 pm
Eater Video
This post was edited on 3/8/20 at 12:22 pm
7
Posted on 3/8/20 at 12:53 pm to Stadium Rat
Like the chicken livers
Jalapenos and poblanos are different, but I don't hate it
I don't know anyone that eats boudin with grain mustard and pickles.
Jalapenos and poblanos are different, but I don't hate it
I don't know anyone that eats boudin with grain mustard and pickles.
Posted on 3/8/20 at 1:00 pm to Rouge
quote:
I don't know anyone that eats boudin with grain mustard and pickles.
Looks like a nod to European roots of the sausage. I like good boudin plain.
Now I have to go get some. Damn it.
Posted on 3/8/20 at 6:14 pm to Stadium Rat
My grandfather made boudin once a year & it was a family affair. Everyone had a job & the whole operation depended on everyone following through on their responsibility.
We'd stuff our freezer full & meticulously ration our annual consumption with the precise timing of a Swiss watch.
By the time the last package was thawed, it would be time to make the next batch.
Fond memories of bitting the casing & pulling it as my teeth dragged the contents into my mouth. I never knew you could eat it until I was much older.
Grilled, roasted, or smoked boudin is my preferred preparation these days.
Thanks for posting the video.
We'd stuff our freezer full & meticulously ration our annual consumption with the precise timing of a Swiss watch.
By the time the last package was thawed, it would be time to make the next batch.
Fond memories of bitting the casing & pulling it as my teeth dragged the contents into my mouth. I never knew you could eat it until I was much older.
Grilled, roasted, or smoked boudin is my preferred preparation these days.
Thanks for posting the video.
Posted on 3/9/20 at 7:39 am to Stadium Rat
Good stuff!
Agreed that the jalapenos and pablanos are different but I don't hate it.
I do hate when people pronounce the -AN in boudin so prominently. It's like nails on a chalkboard to me
Agreed that the jalapenos and pablanos are different but I don't hate it.
I do hate when people pronounce the -AN in boudin so prominently. It's like nails on a chalkboard to me
Posted on 3/9/20 at 7:47 am to Rouge
quote:
I don't know anyone that eats boudin with grain mustard
Really? I love it with creole mustard.
Posted on 3/9/20 at 9:50 am to TH03
quote:
Really? I love it with creole mustard.
Me too. Grew up eating it that way.
Posted on 3/9/20 at 9:58 am to Stadium Rat
Final mixture looks a little wet. I'd still eat it though. As fast the creole mustard and pickles, I had never had it that way till I got a link from Couchon Butcher. They serve it that way and it goes together surprisingly well.
Posted on 3/9/20 at 11:34 am to Stadium Rat
I just saw this video link after making about 25 lbs. of boudin this morning and casing it all up.
I did pretty much what they did with the exception of the jalapeno and poblano peppers and mine wasn't as wet as theirs was when cased
I just finished a couple links with Creole mustard since I've been eating it that way for ages, but never with pickles.
I did pretty much what they did with the exception of the jalapeno and poblano peppers and mine wasn't as wet as theirs was when cased
I just finished a couple links with Creole mustard since I've been eating it that way for ages, but never with pickles.
Posted on 3/9/20 at 1:20 pm to mylsuhat
quote:
Agreed that the jalapenos and pablanos are different but I don't hate it.
I can see poblano peppers, but jalapenos? Jalapeno boudin is pretty common these days and it is awesome IMO.
Posted on 3/9/20 at 1:55 pm to SUB
quote:Doesn't Donald Link use jalapenos in his boudin?
I can see poblano peppers, but jalapenos? Jalapeno boudin is pretty common these days and it is awesome IMO.
Posted on 3/9/20 at 2:10 pm to Stadium Rat
I made a batch of boudin with a wild hog we killed last year and it came out good but not spicy enough. I may try these guy's method next time.
Posted on 3/9/20 at 2:51 pm to Stadium Rat
quote:
Doesn't Donald Link use jalapenos in his boudin?
Yes, and poblano
Posted on 3/9/20 at 3:01 pm to Rouge
quote:
I don't know anyone that eats boudin with grain mustard and pickles.
Cochon Butcher serves their boudin with mustard and pickles.
Posted on 3/9/20 at 3:24 pm to Rouge
quote:
I don't know anyone that eats boudin with grain mustard and pickles.
what
Posted on 3/9/20 at 4:59 pm to mylsuhat
quote:
I do hate when people pronounce the -AN in boudin so prominently. It's like nails on a chalkboard to me
Me frickin too. I don’t mind if you pronounce the n, but don’t over emphasize the ‘dan.
Posted on 3/9/20 at 5:18 pm to RedFoxx
I'm noticing that all of these mustard responses are coming out of the New Orleans area...AKA fake boudin country
Posted on 3/9/20 at 5:21 pm to Stadium Rat
Going to have to try the mixer instead of the grinder
Posted on 3/9/20 at 6:00 pm to Rouge
Don't they call it boudain down around Houston?
Posted on 3/9/20 at 6:39 pm to TH03
quote:yes they do. It is embarrassing
Don't they call it boudain down around Houston?
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