Make some bulk Andouille and make a Fatty, using the Boudin (uncased) as part of the stuffing. I've also used bulk Andouille to make "sausage gravy". BTW, do you use pig liver in your Boudin?
I've never made boudin before (I've eaten a lot of it). I was planning to use chicken liver. That was a suggestion of Chef Issac Toupes (has two restaurants in NOLA -- and is funny). I don't recall even seeing pork liver in my local stores.
CD
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and I brought this brand back in my suitcase from Hawaii - a very popular brand there and found anywhere, even the 7-11 !!!
It was in my checked bag, frozen, along with a multitude of other food items.I'm surprised you were able to sneak that past security!
I'm always interested, but I don't have any meltable vegan cheese that's even half edible. I gather there may be one in the UK that's OK but it's not available here.Is there still some interest in the vegan Polenta?
If so, I would like to add some suggestions, but I've to say, I've never done Polenta without cheese and butter.
For liquids I could imagine some sort of fake milk, like soy milk or almond, a nice broth or a mix.
Seasonings can be vegan demiglace, powdered mushrooms, roasted garlic nibs, Mediterranean herbs, these melting fake cheese yeast flakes or peanut butter
Thanks. I’ll get it changed up top and on the clock.Of course, 2 days is fine.