I've been wanting to try this recipe and finally found some boudain in the store, so I'm going to give this one a try. After all the comments I expect this to be one of my favorites. I'm going to be adding pepperjack and cream cheese to mine.
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Boudain stuffed backstrap
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Originally posted by badshot View PostI've been wanting to try this recipe and finally found some boudain in the store, so I'm going to give this one a try. After all the comments I expect this to be one of my favorites. I'm going to be adding pepperjack and cream cheese to mine.
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I had seen this recipe a while back but didn't have any whole straps at the time so yesterday I finally got to cook it up. I thawed the straps Saturday and marinated them overnight with some Dale's and seasoned with some Barnacle Dust. Then yesterday I layed the pepperjack, 2 slices of Maple flavored bacon and the Boudin inside and rolled it up. Then I wrapped the whole strap in the Maple bacon. Cooked on 325 for 1 1/2 hours and it was the bomb! Alot of the cheese did ooze out during cooking but there was still enough left in there to taste it. I really think the "Maple" bacon and that sweetness gave it a good flavor. I appreciate the whole idea Skeeter. This is a good one.
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That sounds terrific. I'm going to try this soon. I made wild hog boudin this year and I have a ton of backstraps in the freezer. Has anybody cooked this without the cheese? What do you think about that? I have some family members that prefer meat and cheese separate. They like them both but cant stand it together. ie Cheese Sausage.
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Originally posted by aggieman12 View PostThat sounds terrific. I'm going to try this soon. I made wild hog boudin this year and I have a ton of backstraps in the freezer. Has anybody cooked this without the cheese? What do you think about that? I have some family members that prefer meat and cheese separate. They like them both but cant stand it together. ie Cheese Sausage.
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