Guys, despite my inherent hatred,disgust (gag) of most thing containing liver,any liver, I just love the heck out of boudin sausage which contains pork liver and could eat it almost daily if it were available in my area which it is not.
Solution ? Make it myself using my sausage making equipment and an internet recipe which sounds darn good. Fun hobby BTW.
http://honest-food.net/2014/06/09/cajun-boudin-sausage-recipeHaving zero exp. in the prepping/cooking of liver I thought I would ask the 24HCF chefs if there's anything I should do other than just cook the damn stuff and follow the recipe.
Am I overthinking this ?
TIA, Denny.