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| From Homemade Boudin |
Nola Cuisine is the sister site to American Gourmand, as well as its predecessor and a labor of love for me! I use the same theme for both sites so that I can link between them, hopefully seamlessly, so one will compliment the other as I share content between the two.
I certainly don’t want my long faithful readers of Nola Cuisine to think I’m leaving it behind, quite the contrary, I want to merge the two sites as much as possible!
Which leads me to my latest post at Nola Cuisine! My most recent Boudin Recipe!
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| From Homemade Boudin |
For those unfamiliar with Boudin, it is a sausage found extensively in South Louisiana, made from cooked pork & pork liver, bound with rice, heavily seasoned, finished heavily with parsley & green onions. A national institution in South Louisiana, found everywhere. A way of life really.
I live in Michigan, I love Boudin, I make my own…hell yeah! It is a theme you will come to know on American Gourmand, as readers of Nola Cuisine already do. If I can’t get it…I will make it my damned self!
Be sure to visit my other website Nola Cuisine as well as My Recipe Page and My Creole & Cajun Recipe Page!
