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Author Topic: Boudin  (Read 3941 times)
hardwood
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Location: Osteen, Fl (just south of Daytona)

Alysian Apiaries youtube.com/MrBeedude


« on: September 18, 2009, 10:02:51 PM »

Ok, all of you LA boys help me out will ya? Ever since I lived in Southern La (by Morgan City) I've been trying to recreate the recipe for boudin blanc. I've come real close, but there's something missing. I'm wondering if any of y'all might have a good recipe?

I'll most likely ask for one for Boudin rouge around Christmas too!

Merci mon ami,
Scott
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"In the first place, we should insist that if the immigrant who comes here in good faith becomes an American and assimilates himself to us, he shall be treated on an exact equality with everyone else, for it is an outrage to discriminate against any such man because of creed, or birthplace, or origin. But this is predicated upon the person's becoming in every facet an American, and nothing but an American...There can be no divided allegiance here. Any man who says he is an American, but something else also, isn't an American at all. We have room for but one flag, the American flag...We have room for but one language here, and that is the English language...And we have room for but one sole loyalty and that is a loyalty to the American people."

Theodore Roosevelt 1907
danno
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« Reply #1 on: September 21, 2009, 08:22:12 AM »

Well I'm a long way away from LA but have made boudin blanc using the recipe out of Rytek Kutas's book the Great Sausage Recipes and Meat Curing
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hardwood
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Location: Osteen, Fl (just south of Daytona)

Alysian Apiaries youtube.com/MrBeedude


« Reply #2 on: September 21, 2009, 08:36:07 AM »

Thanx danno I'll look it up grin
Scott
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"In the first place, we should insist that if the immigrant who comes here in good faith becomes an American and assimilates himself to us, he shall be treated on an exact equality with everyone else, for it is an outrage to discriminate against any such man because of creed, or birthplace, or origin. But this is predicated upon the person's becoming in every facet an American, and nothing but an American...There can be no divided allegiance here. Any man who says he is an American, but something else also, isn't an American at all. We have room for but one flag, the American flag...We have room for but one language here, and that is the English language...And we have room for but one sole loyalty and that is a loyalty to the American people."

Theodore Roosevelt 1907
tshnc01
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« Reply #3 on: September 21, 2009, 10:58:47 AM »

Not from LA, but here is the recipe I used....

http://www.nolacuisine.com/2005/12/01/cajun-boudin-sausage-recipe/

...Tim
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danno
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« Reply #4 on: September 21, 2009, 01:26:40 PM »

Rytek Kutas's book is really good.  It has hundreds of pages of meat poltry and fish processing recipes along with procedures.   Its about 25.00 but well worth it.  He's a old Polish guy that grew up cranking a meat grinder
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