Texas Q by Cheryl Jamison

Author:Cheryl Jamison
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2020-06-15T00:00:00+00:00

BOUDIN BLANC

The Cajun country that spills over into Southeast Texas from Louisiana produces boudin (or boudain) blanc, a link sausage of sorts, traditionally a pork and rice masterpiece eaten at all hours of the day. This boudin is called “blanc” to distinguish it from boudin rouge, a blood sausage rarely seen except at hog-butchering parties. If you don’t want to go to all the work of making your own sausages, you can order several varieties of boudin blanc from cajungrocer.com and simply smoke them before you serve them. These days, you might come across a boudin in Texas flavored with Thai green or red curry or other nontraditional spices. Once you have the basics down, feel free to experiment with other flavorings.

PREPARATION TIME: 2 HOURS, PLUS REFRIGERATION

COOKING TIME: ABOUT 45 MINUTES

MAKES ABOUT 2 DOZEN LINKS

FILLING

1 (23/4- to 3-pound [1.2- to 1.4-kg]) section bone-in pork butt section

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