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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#5
10-26-2018, 07:43 PM
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or under cook it and let it finish in the casing. i've only made boudin twice. the first time it was great and i only made 10 lbs. second time it was so bad, we had to put mustard on it and i made 30 lbs. around here there's some really good boudin at a great price, so i just buy it when i get a hankerin. let us know what you come up with.
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