Cajun boudin from New School Barbecue: Recipes for Next-Level Smoking and Grilling (page 165) by Evan LeRoy and Paula Forbes

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mustard barbecue sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute finely chopped smoked pork liver for ½ pound of the meat. Dry sausages overnight before smoking. You may use the rendered lard recipe on page 246, the pork stock recipe on page 245, and the whole hog recipe on page 81.

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