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Off Topic TN Forums
Cooking Forum
Boudin Balls
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<blockquote data-quote="medwc" data-source="post: 2834500" data-attributes="member: 6366"><p>Finally got off my butt and made my 1st batch of Boudin ever!!! Used a basic Boudin recipe and used deer liver instead of pork liver. I was stationed/lived down around Fort Polk, La (1992-1996)and miss all that La./cajun type food. Stopping at the gas station on the way home from work to get some fried Boudin balls was always a MUST. They came out good but it is missing something that I just can't figure out YET. I will freeze the rest and make a bunch for our big 4th of july pool party. <img src="http://[IMG]http://i59.photobucket.com/albums/g314/yankeegonesouthern/boudinball002.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />[/img]</p></blockquote><p></p>
[QUOTE="medwc, post: 2834500, member: 6366"] Finally got off my butt and made my 1st batch of Boudin ever!!! Used a basic Boudin recipe and used deer liver instead of pork liver. I was stationed/lived down around Fort Polk, La (1992-1996)and miss all that La./cajun type food. Stopping at the gas station on the way home from work to get some fried Boudin balls was always a MUST. They came out good but it is missing something that I just can't figure out YET. I will freeze the rest and make a bunch for our big 4th of july pool party. [img][IMG]http://i59.photobucket.com/albums/g314/yankeegonesouthern/boudinball002.jpg[/img][/img] [/QUOTE]
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