Been in the mood for making boudin, I did it today, using the recipe that Iceman gave, and putting a few extra ingredients in.
I doubled the original recipe. While the pork and pork liver mixture was simmering, I added Habanero Death Dust to the water.
(http://i438.photobucket.com/albums/qq101/seemorephoto/bacc2559.jpg)
Here it is, after the cook and drained, and ready to be ground:
(http://i438.photobucket.com/albums/qq101/seemorephoto/90e13715.jpg)
After the grind, we added in the goodies on Iceman's version, plus 2 teaspoons of Soileau's, 2 Tablespoons of cayenne pepper, 3 Tablespoons of fresh ground black pepper, and 2 1/4 Tablespoons of salt.
(http://i438.photobucket.com/albums/qq101/seemorephoto/348946c2.jpg)
Then we tested it:
(http://i438.photobucket.com/albums/qq101/seemorephoto/3e4bb7fa.jpg)
YUM! Time to stuff:
(http://i438.photobucket.com/albums/qq101/seemorephoto/c7669c1b.jpg)
We ended up with 18 links, and one to eat right away! We even had some left to make boudin balls:
(http://i438.photobucket.com/albums/qq101/seemorephoto/6d22f8e3.jpg)
Somehow, however, the boudin balls disintegrated, LITERALLY, when we deep-fried them. :-[ Any suggestions on what to do? The bread crumbs were good, anyways!
seemore
That looks real good Scott, Bring some to the SO.
;D ;D ;D
Looks good Scott
Wowzer Scott. Bet that smells awesome in your kitchen. :P :)
A winner for sure Scott, and it sounds like they tasted real good...
ICE the whole house smelled great all day
scott