I’m not really sure what “Texas boudin” is or is supposed to be, but the stuff we have from the processor is definitely not the more crumbly version of boudin you get in Louisiana. Regardless, this recipe will work swimmingly with whatever boudin you’ve got.
It has taken me a long time to concoct a fried rice recipe at home that rivals any you can find in a restaurant. Finally, it is here.
This is a great little make-and-take recipe, which I originally got from a cook book for endurance athletes who need to fuel up during exercise but for whatever reason can’t eat or do not like the electrolyte gels.
I love love love being able to get some vegetables in my breakfast. This is a great way to get your greens in early in the day and a wonderful use for leftover cooked sausages.
Using venison sausage instead of making meatballs makes this a lazy soup indeed.
While I am not a big stuffing person myself, this recipe was so good that it was snarfed up by a grand total three adults and one three year old. This was after the initial tasting, of course. Maybe I need to bump it down to “serves 4.”
I don’t remember whose hair-brained idea it was to make pretzel dough and wrap it around sausages, but I believe the idea was born at a bar. “Hey, what about wrapping those snausages in pretzel dough?” Oh, hell yes. I’m on it! Continue reading
This is my ultimate standard go-to dish because I usually have all the ingredients on hand and it’s done in about a half an hour, including chopping.
My mom found this ingeniously adorable little recipe in an old magazine clipping she found, circa 1984. You serve the stew inside the pumpkin, then scrape the sides off to eat! I am not one to particularly “get into the holidays” but making this dish definitely put me in the spirit of fall and Halloween.