I can’t think o f a food item that i’ve eaten more of than boudin. Growing up in SW Louisiana it’s no exaggeration to say that we used to eat this 5 times a week at least. It was at almost every grocery store, gas station, restaurant, and snack place.
Let’s have a little fun today. We are making a 100% beef salami. This salami is very beefy, slightly funky, some nice cheesy notes with a mild dry aged flavor. It it very intense. The process of making an all beef salami is no different than a pork salami. You