Basic boudin ball recipes call for boudin sausage to be removed from its casings and shaped into small balls, which are coated in flour, beaten eggs, and seasoned breadcrumbs, and then fried in oil.

She has appeared in the New York Times Food section, on Food Network’s Recipe for Success and Cooking ... You start by cooking the potatoes and sausage (I recommend small red potatoes and ...

Sausages such as British bangers (for example Cumberland) can be made with raw meat, have a short shelf life and need to be cooked before eating. Other types, such as salami and chorizo, contain ...

Enjoy the timeless pairing of pork and apples, sweet and savory, in these autumnal stuffing bites. Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also ...

From Mamou to Krotz Springs, boudin is taken very seriously in Louisiana — particularly in the Acadiana region, where a large number of specialty meat shops ship the delicacy all over the country.

This food recipe comes from Matthews Cotswold Flour’s and makes 12-16 mini sausage rolls. Even better, it only takes 50 minutes to prepare and 20 minutes to cook. These sausage rolls can be ...

Australian chef Curtis Stone says sausage rolls — flaky pastry filled with minced meat — must be eaten hot, so bake or reheat this classic snack just before serving. A couple of them served ...

The Original Cajun Links' motto is “It's no B.S.” — meaning it's not boudin or sausage. Their product comes in four flavors: crawfish and shrimp fettuccine, macaroni and cheese, Cajun red ...