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Started By
Message
re: Tell me about Boudin
Posted on 6/9/14 at 9:00 pm to OldHickory
Posted on 6/9/14 at 9:00 pm to OldHickory
quote:
How far are you from North Carolina? One word: Livermush
If not eating for breakfast they eat it as a sandwich with either mustard or grape jelly of all things. It's pretty good but it ain't boudin. And I prefer Pennsylvania scrapple to liver mush but I grew up eating it.
1
Posted on 6/9/14 at 9:26 pm to Martini
Anyone mention hogs head cheese? Cracklings prob won't ship well. Also.. Stuffed pork chops, andouille, stuffed chicken, Grillades ,chaudin (isn't that the same as ponce?)
This post was edited on 6/9/14 at 9:28 pm
Posted on 6/9/14 at 9:41 pm to Catman88
Posted on 6/9/14 at 9:43 pm to Spunky
No.
Posted on 6/9/14 at 9:44 pm to OTIS2
Where then?
Posted on 6/9/14 at 9:47 pm to Spunky
Posted on 6/9/14 at 9:51 pm to OTIS2
adolph and miss yvonne spell "washerteria" like I would.. 
Posted on 6/9/14 at 9:53 pm to Ole Geauxt
Y'all's probably kin.
Posted on 6/9/14 at 10:00 pm to OTIS2
quote:
I think i would prefer the less livery ones.
Bourque's is not for you if you don't like livery boudin....
Posted on 6/9/14 at 10:12 pm to OTIS2
quote:
Order From Here
Any recommendations on which kind? Also, do I just eat em like a brat? Bun and mustard? Or do I just eat it as is? 
Posted on 6/9/14 at 10:14 pm to Spunky
Pork boudin is excellent. The andouille and sausages are good. I've not tried their stuffed boneless chickens, but they should be good.
Posted on 6/9/14 at 10:23 pm to Spunky
quote:
Also, do I just eat em like a brat? Bun and mustard?
NO, NO, NO!!!!
maybe a saltine or 2... use the bite off method or the nip the end off and squeeze method. both work well.
Posted on 6/9/14 at 10:32 pm to Spunky
quote:
Any recommendations on which kind? Also, do I just eat em like a brat? Bun and mustard? Or do I just eat it as is?
Lawd
Posted on 6/9/14 at 10:40 pm to Spunky
Posted on 6/9/14 at 10:57 pm to Martini
quote:
Lawd
Never heard of this stuff before yesterday. It looks like a sausage so I figured I'd eat it that way. Don't judge my palette.
Posted on 6/9/14 at 11:08 pm to Spunky
Well what the hell. I'd say use Grey Poupon.
Posted on 6/10/14 at 7:27 am to Spunky
Its very diff from sausage in the thickness of the casing. Some places it will be thick and you don't eat it rather you squeeze the inside out. Some places it will be thinner and you can break it and eat it. Boudin may look like sausage but does not have the consistency of sausage.
Its more like rice dressing in a casing but that's really an unfair comparison because the texture is different there too.
Its more like rice dressing in a casing but that's really an unfair comparison because the texture is different there too.
Posted on 6/10/14 at 8:47 am to Catman88
And here I thought Boudin was one of the major food groups.
Willing to bet 80% of Boudin is eaten before leaving the parking lot.
Willing to bet 80% of Boudin is eaten before leaving the parking lot.
Posted on 6/10/14 at 8:50 am to Kajungee
quote:is it not????
And here I thought Boudin was one of the major food groups.
Posted on 6/10/14 at 8:51 am to Catman88
Same casing is used for sausage and boudin. Sausage cooked with casing on and boudin cooked before it's stuffed makes it seem different.
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