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Question About Boudan
Posted: Fri Jul 19, 2013 16:14
by nuynai
Hopefully, everyone is doing well. The question I have is, I use a recipe from Emeril Lagasse for the above. I'd like to make around 20 lbs., vacuum seal and freeze it. Anyone have any experience doing this and how was the outcome. Thanks in advance.
Posted: Fri Jul 19, 2013 16:19
by ssorllih
I have made it with poultry liver according to a Marianski recipe frozen it and eaten it and it is good.
Posted: Sat Jul 20, 2013 08:25
by Chuckwagon
Howdy Hi, Nuynai!
Be sure to check out Cranky Buzzard's boudan recipe and photos. His technique is great too.
http://wedlinydomowe.pl/en/viewtopic.php?p=3010#3010
Good luck with the boudan. Be sure to take some photos and post 'em.
Best Wishes,
Chuckwagon
Posted: Mon Aug 05, 2013 11:28
by goldb328
Nice goin' DuckQuack! That is one very nice recipe! Wow, that took a little research didn't it? It's looks like a winner. One little question though... no allspice?
Posted: Mon Aug 05, 2013 16:53
by sawhorseray
Followed this thread all the way to Cranky Buzzards website, the pics of the "staff" were alltime. Hot day, cold beer and BBQ in the shade, what's not to like. Looks like real nice folks who know how to have a good time. RAY
Posted: Mon Aug 05, 2013 16:59
by nuynai
The one I make from Emeril Lagasse has rice in it, guess that's what New Orleans type is. Thanks for all the replies and input.
Posted: Mon Aug 05, 2013 18:11
by el Ducko
All the boudain that I've eaten had rice in it. (Ducks LOVE rice.)
Posted: Mon Aug 05, 2013 18:17
by nuynai
Sorry Guys. My mistake. Just reread the recipe and saw rice. Sucks getting old.
Posted: Mon Aug 05, 2013 19:00
by el Ducko
Yeah. Not eating enough rice will do that to you.
Keep us posted. Maybe some good, hot Buffalo wing sauce will go well with it.
Posted: Mon Aug 05, 2013 19:02
by nuynai
Learned to read fine print, not just listed ingredients.