boudin

i recently found boudin sausage at a meat market here in ky
this surprised and overjoyed me, so i made a purchase
i have heard it is common to put steen's cane syrup on this lovely sausage...
no steen's
i did find an imported cane syrup-i hope this is close enough to sub
now, it was tasty
but too thick to pour and too thin to break a piece off
do you add butter to the syrup?
how much?
i also got some andouille for red beans and rice
louise put her foot down though since beans are explosive
...any recommendations for a pound of andouille?

Did you buy any Tasso Ham?

quote:

Originally posted by Adjudicator

Did you buy any Tasso Ham?

nope
i passed on the tasso
louise would have disowned me
i'm thinkin' about doublin' back for the tasso tho
perhaps i could work it up into an imperial
that would be rich