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Coffee Shop
What's your heritage?
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<blockquote data-quote="la4angus" data-source="post: 292835" data-attributes="member: 132"><p>Cracklins are made by rendering the pork skin, pork fat and some pork meat down to make lard. After all the lard is rendered out of the fat, the Cracklins are what you have left. Personally I prefer Pork Skins to Cracklins. Cracklins are made by rendering the skin with just a little fat on it into lard. Then you have to let the cracklins cool off for awhile then dump them into hot lard for just about a minute and the cracklins will puff up and you will have Pork Skins or Pork Rinds.</p><p></p><p></p><p>The boudan that you are talking about is actually spelled Boudin. Boudin is the French spelling and pronounciation for Sausage.</p><p></p><p>This Boudin that you are talking about is a sausage made with cooked rice, pork meat made into a gravy or sauce, along with several different seasonings; It is mixed together and stuffed in a casing into links anywheres from about 6 in. long to about 18 in. long.The reason I corrected your spelling on Boudan is that there are Boudin Recipes in several Sausage Making books, but so far I have never found any for Boudan. There are several French recipes for Boudin which has no rice at all in it.</p><p>There is probaly 10,001 or more recipes for the Cajun Boudin. About every Cajun and every CoonAss family has a recipe and some within the families have their recipes.Some delicious and some not so good. Some is inedible as ollie' posted a few weeks ago.</p></blockquote><p></p>
[QUOTE="la4angus, post: 292835, member: 132"] Cracklins are made by rendering the pork skin, pork fat and some pork meat down to make lard. After all the lard is rendered out of the fat, the Cracklins are what you have left. Personally I prefer Pork Skins to Cracklins. Cracklins are made by rendering the skin with just a little fat on it into lard. Then you have to let the cracklins cool off for awhile then dump them into hot lard for just about a minute and the cracklins will puff up and you will have Pork Skins or Pork Rinds. The boudan that you are talking about is actually spelled Boudin. Boudin is the French spelling and pronounciation for Sausage. This Boudin that you are talking about is a sausage made with cooked rice, pork meat made into a gravy or sauce, along with several different seasonings; It is mixed together and stuffed in a casing into links anywheres from about 6 in. long to about 18 in. long.The reason I corrected your spelling on Boudan is that there are Boudin Recipes in several Sausage Making books, but so far I have never found any for Boudan. There are several French recipes for Boudin which has no rice at all in it. There is probaly 10,001 or more recipes for the Cajun Boudin. About every Cajun and every CoonAss family has a recipe and some within the families have their recipes.Some delicious and some not so good. Some is inedible as ollie' posted a few weeks ago. [/QUOTE]
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What's your heritage?
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