-20F = Boudin Sausage

Started by iceman, January 06, 2012, 02:47:13 PM

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MTFiddler

nice job, thanks for the recipe. I like the idea of adding a little Soileau's.

Lon

ratherbboating

Thanks for the recipe.  I have some pork liver, frozen but should still be good. I will try t post when I make it.  Once again, thanks...
Soileau's is some kind of Cajun seasoning?
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude. Julia Child

OU812

Looks great Pat!

Gonna have to give this a try,,,,,,,when I stir up the courage to buy some liver.  ;D

iceman

Quote from: ratherbboating on January 08, 2012, 11:17:49 AM
Thanks for the recipe.  I have some pork liver, frozen but should still be good. I will try t post when I make it.  Once again, thanks...
Soileau's is some kind of Cajun seasoning?