Our Anual Boudin day

[Cappy]

Here is the link to a post about this years Boudin day we get together every year and spend the day drinkin and cookin and having fun. This post has pictures that I still aint too good at yet sorry bout the link.
http://cappyandpegody.blogspot.com/2...of-boudin.html

[FF_T_Warren]

That's really cool. Always wanna try my hand at that

[Goooh]

Awesome


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[papap]

Never have seen anyone use ground pork for boudin. I cube my pork up and cook it. Then just break it apart. I do grind the liver after it's cooked. Do you share you recipe?

[Cappy]

Papap first time we use ground pork too, was on sale and way easier. We usually just course chop[ every thing and then run it through the grinder. But this worked great or so I was told. The recipe such as it is is in the post. 1/3 liver to 1 pork etc
bell pepper onionparsley and green onion Cajun spice to taste. Cook it up cool it off mix with cooked rice. add a lil seasoning a lil greens at the finish. stuff twist and eat. I guess I'm gonna have to write it down someday usually go by eye. Garuntee ya though it was too damn good

[T-Dave]

Damn I'm hungry now! Anyone know where to get some good Boudin Rouge? Or fresh pork blood?


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[papap]

Sounds about like mine... Like I said I do not grind the pork. I think it makes the boudin better. It never says around long. I have to make some in a few weeks fir our Mardi Gras runs.

[Cappy]

We get blood from local butcher shops ya call in advance and order and they call and tell ya when to pick it up. Most any ole school butcher will do this for ya. That's how we get our pork liver and heads and stuff as well. WE make boudin rouge too and I'll look around and see if any one has pictures or a video of us doing it.

[T-Dave]

Thanks cappy! It's something my dad use to make and I sure do miss it!


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