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Old 02-01-2013, 10:19 AM   #16
is one Smokin' Farker

Join Date: 09-13-11
Location: Fort Smith, Ar.

Or you could just make your own.....

I used:

Natural Casings

Boudin & Smoked Sausage:

5lb beef roast
5lb pork roast
2lb of ground beef
2lb of ground pork

5 jalopeno's
5 Serrano's
2 tbl spoons red pepper
1/3 cup SM / PC
1/4 cup Minced garlic
3tbl Spoons Mortons Sugar Cure

Boudin only
2 cups dry rice / prepared
1lb of pork liver
2 tbl spoons Tony Sacherie's
1/8 cup Bell pepper
1/8 cup Celery
1/8 cup Onion
Sautee Veg till Soft in olive oil.

Smoked @ 200° till 165° I.T. With Pecan wood...
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Thanks from: --->
Old 02-01-2013, 10:34 AM   #17
Quintessential Chatty Farker

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Join Date: 03-22-04
Location: Allen, Texas

razrbkcrzy, that is some mighty fine lookin' sausage there!

Originally Posted by caseydog View Post
WalMart stores here carry Zummo's Boudin, out of Beaumont. It is actually pretty good stuff. I buy it fresh when I go to Port Arthur, and up here, it is one of the few things that will get me inside a WalMart.

Indirect heat on the redhead, until the skin is nice an crispy is my way. Done that way, you can eat the whole thing, skin and all.
Thanks, CD! Have looked at Zummo's but haven't bought it. Will check it out.
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