Maryland Stuffed Ham.

Started by rdevous, November 06, 2009, 11:49:32 AM

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Caneyscud

#15
November 11, 2009, 05:36:35 AM
Q, boudin is a family of sausages that originated in France, but the Belgiums, French Canadians, Creole, and those red-necked cajuns also make and love.  In basic form there is boudin blanc that does not contain blood and boudin noir (cajuns call it boudin rouge) that does.  Traditionally liver and heart were used to make it.  In France it generally also contains milk, but those red-necks decided that rice should go in it.  So a common boudin, is boudin blanc and contains pork, liver, rice.  Not usually smoked, but braised, sauteed or grilled.  And being cajuns - they cannot just leave well enough alone, so they also make it from crawfish and also gator. 
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

Quarlow

#16
November 11, 2009, 07:35:14 AM
Great explanation Caney, thanks Now I now what their talking about. It sounds good too.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

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