Barriehie
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Family bringing back some boudain from New Orleans this weekend. I'm really hoping for the boudain noir!
Boudain
- Thread starter Barriehie
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- boudain/boudin
JAS_OH1
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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
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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
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Another reason to visit Singapore
medtran49
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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
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Umm, don't think I could do that. Be too much like the dentist...
badjak
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Sadly missed. Seeing him always makes me sad.