o a boil. Place the boudin in a baking dish and
Take one link of boudin sausage and peel the skin
Remove boudin from casing.
Form dressing into balls about the size of walnuts.
Dip balls in beaten egg, then into bread crumbs. Deep fry balls in cooking oil at about 325\u00b0 until lightly browned.
Drain on paper towels.
Serve hot with toothpicks. Makes 20 to 25.
This is a simple and excellent appetizer or hors d'oeuvre.
With mixer, whip the cream cheese until smooth. Add sour cream. Take boudin out of casing and add to cheese mixture with spoon or spatula until well blended. Serve with Sociables crackers or large dip Fritos.
Remove boudin from casing; mix in fresh
hat if you have been using unsalted butter, and/or unsalted
Whip cream cheese until soft, add butter, blend.
Add remaining ingredients and whip till smooth and creamy.
Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.
otally break the meat down. (Using grass fed beef it's
Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips.
Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender.
Add shallots, then egg and bacon pieces, cooked prawns and heat through.
Add lemon juice (if using prawns) and soy sauce to taste.
at in a meat grinder, using coarse grinding disc (about 3
xtract, and milk, if using. Mix on low speed to
br>To heat the stuffed Boudin sausages, either poach them in
br>The hamburger meat and boudin sausage will fall apart when
live oil and saute the boudin until it is golden brown
br>celery
and garlic using grinder or blender. Mix
ender. Meanwhile, grind the meat using the coarse plate of a
n the refrigerator.
Some recipes call for the dough to
owl.
Cut in shortening using pastry blender or 2 knives
Make two recipes of cornbread according to the
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Place the crawfish in a bowl and sprinkle the seasonings on top; mix well and set aside.
Heat the oil in a saucepan and ...