Boudin - 1st Attempt
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mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Chef that really sounds good.
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That looks great.
Now you guys got me jones’n for some boudin. -
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Chef said in Boudin - 1st Attempt:
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Time to open a restaurant down the road from my clinic. I would eat liver and onions everyday. I’m the only one in my family that likes them so not something I can cook.
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Chef said in Boudin - 1st Attempt:
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Time to open a restaurant down the road from my clinic. I would eat liver and onions everyday. I’m the only one in my family that likes them so not something I can cook.
Dr_Pain same here. Growing up it was always in the rotation, beef liver, fried onions and bacon. Didn’t even know I wasn’t supposed to like it, when you have 12 mouths to feed you better eat up or go hungry. I get my fix at a restaurant when needed.
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can’t say I ever had boudin, but i’d sure like to try it
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can’t say I ever had boudin, but i’d sure like to try it
Ridley Acres said in Boudin - 1st Attempt:
can’t say I ever had boudin, but i’d sure like to try it
To me this is the best off the shelf stuff that I know you can order:
https://www.beststopinscott.com/product-category/boudin/?utm_source=Google&utm_medium=search&utm_campaign=supermarket -
Chef said in Boudin - 1st Attempt:
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Time to open a restaurant down the road from my clinic. I would eat liver and onions everyday. I’m the only one in my family that likes them so not something I can cook.
This post is deleted! -
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Chef said in Boudin - 1st Attempt:
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Liver without fried onions is just incomplete and not the same.
Anyone who makes liver sausages knows that onion is almost always a universal key ingredient right up there with the salt and pepper.
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can’t say I ever had boudin, but i’d sure like to try it
Ridley Acres I’m with you. Definitely have to try some. And probably make some. Got some great sounding recipes on these boards recently.
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Batch number two, 25 pounds this time.
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I like to put a little smoke on it after stuffing. Just brush with a little olive oil to keep them from drying out to much. Also makes a GREAT addition to a spicy cheese dip.
mdseaside i agree the smoke is always good and the oil it really makes the snap.
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G Grimpuppy referenced this topic on
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G Grimpuppy referenced this topic on
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