While perusing a small town grocery in Kentucky last month, I came across some boudin in the meat department.
I'm familiar with boudin, but it's not something found around here. I've never had it before.
Until tonight.
Due to time and weather, (It's more humid and stickier than an armpit out there), I simmered in water seasoned with kosher salt, black and cayenne pepper, then let rest and finally seared in a smoking hot cast iron skillet with bacon fat.
I served it over a plate of grits seasoned with salt, butter, cayenne and Frank's. I am out of Crystal.
Sorry, no pic of the plate.
Zummo's is the brand of the boudin and I've taken the long way around to ask, what do regular consumers of boudin think of this brand?
I'll wait till we get a few opinions before sharing my thoughts.
I'm familiar with boudin, but it's not something found around here. I've never had it before.
Until tonight.
Due to time and weather, (It's more humid and stickier than an armpit out there), I simmered in water seasoned with kosher salt, black and cayenne pepper, then let rest and finally seared in a smoking hot cast iron skillet with bacon fat.
I served it over a plate of grits seasoned with salt, butter, cayenne and Frank's. I am out of Crystal.
Sorry, no pic of the plate.
Zummo's is the brand of the boudin and I've taken the long way around to ask, what do regular consumers of boudin think of this brand?
I'll wait till we get a few opinions before sharing my thoughts.
Last edited: