Originally Posted by kytowboater
First time I tried it. It was good. Pork and rice sausage as far as I could tell. Had some spices in it that gave it a little kick. Poked holes in the casings, put in a pan and poured beer in, just enough to barley cover the bottom of the boudin.
Cooked for a little while til it was crisp on the casing. Pretty damn good.
Cool, I love me some good boudin!
Never cooked in a pan...in fact, grilled until almost bursting (hole poking or breaking the casing in any way could get your next beer shook prior to handing!), basically steaming the insides. Saltine cracker should break open when just right and reveal an almost pudding consistency, served on cracker with mustard.
Well, that's what is expected when I cook it.
Sure my adaptation of Cincinnati chili is quite different from what you know as well!