Smoked Boudin.
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For anyone who hasn’t ever had boudin, order all of their boudin and boudin products from: https://www.beststopinscott.com/
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Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.
mdseaside Did not have to add any cure because everything was fully cooked before stuffing. Cooked and mixed the sausage Saturday and let it bloom over night and smoked it Sunday for about 1 1/2 hours at 130. Just looking for good color and tasted a link to see how it was doing. Nice light smoke is all I was looking for. And yes those are green onion tops added just before stuffing for a little fresh flavor. One of my favorite things to do with it is make a cheese dip and add grilled boudin to it less the casings. They can get a little tough.
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sounds good
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For anyone who hasn’t ever had boudin, order all of their boudin and boudin products from: https://www.beststopinscott.com/
HerbcoFood The Best Stop is one of my favorites. It’s about 50 miles away in Scott, La but they recently partnered with a local grocery chain in the Baton Rouge/New Orleans area named Rouses and the store carries a lot of Best Stop products.
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When I lived in Louisiana I would pick up a couple of hot boudin links at a little convenience store just outside of Eunice on my way to work in the morning. Man, that was good. Pretty sure they made it on site.
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HerbcoFood The Best Stop is one of my favorites. It’s about 50 miles away in Scott, La but they recently partnered with a local grocery chain in the Baton Rouge/New Orleans area named Rouses and the store carries a lot of Best Stop products.
Boudin Great so now there is a chance their quality will now suffer. I have noticed over the years once those smaller operations have to ramp up their production the quality suffers tremendously.
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Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.
-
Boudin Great so now there is a chance their quality will now suffer. I have noticed over the years once those smaller operations have to ramp up their production the quality suffers tremendously.
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