siobhan
Well-Known Member
I got an electric meat grinder/sausage maker for Christmas and I'm playing around with it. Made chopped liver and pepperoni, both within the limits of what I expected.
Then I tried a recipe for Louisiana Boudin Blanc. The taste is fine, but the texture, inside the casings, is that of a soft pate. Doesn't firm up, no matter what.
Is this right? I've never had it before, so I don't know what to expect.
Then I tried a recipe for Louisiana Boudin Blanc. The taste is fine, but the texture, inside the casings, is that of a soft pate. Doesn't firm up, no matter what.
Is this right? I've never had it before, so I don't know what to expect.