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If you love Cajun recipes then you’re going to love Boudin. And this recipe is by far the best I’ve ever had and I’m not just saying that, either. I’m telling you that this is hands down 1st place, blue ribbon material right here. This recipe could easily compete with Dj’s, Zummo’s or your grandma and grandpa’s recipe, it’s that good!<\/p>\n
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Once you’ve cooked the bulk of this recipe it can be served as is, turned into sausage links or rolled into Boudin Balls<\/a> and deep fried. The majority of the ingredients is virtually the same for all 3 recipes, only one is served as a dressing, one get’s stuffed like sausage and the other gets dipped in an egg wash and breaded before they’re fried. They are all delicious and fun to make but today we’re going to focus on stuffing hog casings to create Links that can be smoked, grilled, baked or pan fried.<\/p>\n In order to stuff the casings, however, you’re going to need a mixer with a meat grinder and horn attachments to form the links. Another thing you’re going to need, obviously, is the casings themselves. You can purchase Hog, Lamb or edible artificial casings from your local butcher or order them online. I was fortunate enough to find Hog Casings, here locally, at my Harmon’s Grocery store. They matched the bone marrow price in the meat department, which ran about $1.29 per pound, and 1 lbs. of these Hog casings goes a long way. Plus they store in your refrigerator for up to six months if you keep them soaking in salt water.<\/p>\n Remember that Mardi Gras is in full swing, starting today(Fat Tuesday), so be sure to check out Crawfish Etouffee<\/a> and my Homemade Jambalaya recipes<\/a>.<\/p>\n![\"\"](\"http:\/\/poormansgourmetkitchen.com\/wp-content\/uploads\/2017\/02\/Boudin-Skillet-pic.jpg\")
<\/p>\nStuffing Boudin into Casings<\/h3>\n