white boudin chicot -

[seemore]

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.

Here it is, after the cook and drained, and ready to be ground:

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.

Then we tested it:

YUM!  Time to stuff:

We ended up with 18 links, and one to eat right away!  We even had some left to make boudin balls:


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

[NePaSmoKer]

That looks real good Scott, Bring some to the SO.

;D ;D ;D

[Tenpoint5]

Looks good Scott

[iceman]

Wowzer Scott. Bet that smells awesome in your kitchen.  :P  :)

[ghost9mm]

A winner for sure Scott, and it sounds like they tasted real good...

[seemore]

ICE the whole house smelled great all day
scott