What did you cook or eat today: August 2025?

Made my boudin sausage/chub, the one without the blood. All the ingredients:
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After being ground, mixed, and emulsified into the ham press it goes.
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Got it started and losing *a lot* of heat with all that boiling water surface, so:
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Done! This is immeasurably better than anything that we've ever purchased in NOLA, South Mississippi, or the lower parts of Texas.
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Have enough for another go.
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Barriehie said:
Made my boudin sausage/chub, the one without the blood. All the ingredients:View attachment 132172

After being ground, mixed, and emulsified into the ham press it goes.View attachment 132173

Got it started and losing *a lot* of heat with all that boiling water surface, so:View attachment 132174View attachment 132175

Done! This is immeasurably better than anything that we've ever purchased in NOLA, South Mississippi, or the lower parts of Texas.View attachment 132176

Have enough for another go.View attachment 132177
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My cousins in SE Texas buy the one with the liver in it I think? I've only ever had boudin balls before and I didn't really love it because it had that blood and liver flavor going on. Isn't that a pork loin (on my desktop can't see it very well)? Hell yeah it's immeausurably better not having liver in it, LOL. I would eat the heck out of that!
 
JAS_OH1 said:
My cousins in SE Texas buy the one with the liver in it I think? I've only ever had boudin balls before and I didn't really love it because it had that blood and liver flavor going on. Isn't that a pork loin (on my desktop can't see it very well)? Hell yeah it's immeausurably better not having liver in it, LOL. I would eat the heck out of that!
Click to expand...
No liver or blood in this and yes it's the tenderloin. Tenderloin is less fatty than the recommended shoulder/butt cut so I added 1/2 lb. of bacon.

I was going to make a sandwich with it for dinner but just cut off a slab...

Better pic.
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Barriehie said:
No liver or blood in this and yes it's the tenderloin. Tenderloin is less fatty than the recommended shoulder/butt cut so I added 1/2 lb. of bacon.

I was going to make a sandwich with it for dinner but just cut off a slab...

Better pic.View attachment 132179
Click to expand...
That's a hugeass tenderloin (2 pieces I presume?), or at least it looks really big. Did you use the whole thing?
 
Barriehie said:
2 pieces and I used them both. Next time I won't since I've now got around 3 lbs of it... Some cooked some not.
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I make these things called Iowa State Fair pork tenderloin sandwiches--butterflied, dredged in milk or buttermilk (I use buttermilk), breaded, and fried. I put mine on a bun with pickles, mustard, and mayonnaise, and sometimes a little lettuce leaf, though I don't think that is a traditional topping. The typical Iowa PT sandwich actually uses pork loin (even though they call it a tenderloin sandwich), but tenderloin is so much better. My DH has difficulty biting due to dental work but he can bite into a pork tenderloin sandwich easily.
 
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