Was waiting for a Chud moment when you were loading up that casing on the horn 😏 Tasty looking sausages! Gotta try this one next time I have leftover brisket.
Drew - as a starting point, what would you suggest in terms of pounds of brisket to cups of rice ? I have a few pounds of brisket and clod I want to make boudin with - thanks Ted
Was waiting for a Chud moment when you were loading up that casing on the horn 😏
Tasty looking sausages! Gotta try this one next time I have leftover brisket.
What a good idea.
Great looking sausages!!
Simply amazing
Drew - as a starting point, what would you suggest in terms of pounds of brisket to cups of rice ? I have a few pounds of brisket and clod I want to make boudin with - thanks Ted
I'm going to try this this weekend...what was your internal temp when you cooked/smoked the links...?
Pretty sure I took them to 150. Everything is pre-cooked so I didn’t worry about it like I would a fresh sausage
@@swinebovinebarbecue Well, everything but the casing was cooking....gotta have that cooked too with the final temps....
:)
Drew - I am doing 10 pounds this weekend of brisket boudin - no ice bath with these I assume? Thank you
Just seeing this. I don’t use an ice bath with boudin. Yours look like they turned out great!
@ thank you - that’s what I figured since everything is already cooked - they turned out well
I like pork casings. Crisps up well.
Agreed!