Barriehie
Legendary Member
Family bringing back some boudain from New Orleans this weekend. I'm really hoping for the boudain noir!
Boudain
- Thread starter Barriehie
- Start date
JAS_OH1
Forum GOD!
Probably the noir. My family is from SE Texas about 15 miles from the Louisiana line on the coast (Port Arthur) and all love boudin, just the regular. I'm not a fan.
View: https://m.youtube.com/watch?v=TXwoerc_iC4
Barriehie
Legendary Member
Yes! I've made it before while in Las Vegas since it was possible to buy pig blood at some of the Asian stores. Only place here is a slaughterhouse, and it's messy...
Unfortunate fact: blood sausages are banned in Singapore!
badjak
Legendary Member
Another reason to visit Singapore
medtran49
Forum GOD!
Craig made some once using a "traditional" recipe. I took 1 bite, spat it out, and told him it was all his. We did make a Cajun hog log/fatty, with a lot of fresh herbs and vegetables added to the boudin, bulk fresh andouille, breakfast sausage, cheese, and a bacon weave wrap. It was edible to me, though he liked it. Most of his boudin got tossed after he admitted to not liking it either.
Making A Fatty
Making A Fatty
Another reason to visit Singapore
I actually love black pudding, so it's a slightly sorry state of affairs for me. I have to gorge myself on it (and Morcilla) when I'm in London.
Barriehie
Legendary Member
Umm, don't think I could do that. Be too much like the dentist...
