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Author Topic: -20F = Boudin Sausage  (Read 8128 times)

Offline MTFiddler

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Re: -20F = Boudin Sausage
« Reply #15 on: January 08, 2012, 10:11:14 am »
nice job, thanks for the recipe. I like the idea of adding a little Soileau's.

Lon
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Offline ratherbboating

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Re: -20F = Boudin Sausage
« Reply #16 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?
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The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude. Julia Child

Offline OU812

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Re: -20F = Boudin Sausage
« Reply #17 on: January 08, 2012, 12:13:08 pm »
Looks great Pat!

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

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Re: -20F = Boudin Sausage
« Reply #18 on: January 08, 2012, 05:46:55 pm »
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?

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