erickso1
Senior Member
- Joined
- Jul 7, 2014
- Messages
- 397
- Reaction score
- 403
I received a package of boudin today from a co-worker. His uncle from Louisiana made a big batch of it. There is a mix of wild boar links and regular pork links (he's not sure which is which). I'm from Washington state (living in Austin) so I really have no idea what to do with this outside of warming it up and eating it like a brat.
I thought it would be fun to bring the members here in on this. Post your ideas on what I should do with these. I'll try to pick a couple and cook them at home, taking photos and notes along the way to post back here. Here are the tools I do not have at home. Pressure cooker, sous vide, vacuum sealer, fryer. Outside of that I'm an open to anything (bearing in mind I have a 9 - 5, a 2.5 year old and second due in a week).
I thought it would be fun to bring the members here in on this. Post your ideas on what I should do with these. I'll try to pick a couple and cook them at home, taking photos and notes along the way to post back here. Here are the tools I do not have at home. Pressure cooker, sous vide, vacuum sealer, fryer. Outside of that I'm an open to anything (bearing in mind I have a 9 - 5, a 2.5 year old and second due in a week).