/ck/ - Food & Cooking

>>13293547
only way to eat them.

Why the fuck is acadiana the only place in the US that knows about boudin? It's cheap (it's like 60% rice) delicious and is high in vitamins and minerals because of the pig liver/heart it's made with.

>>13293635
it wass everywhere back when i lived in Monroe La.

>>13293547
>>13293550
>>13293553
>>13293635
>>13293652
ITT: redneck flyovers brag about their local hotdogs

>>13293659
lmao coastie is upset his nameless metropolis doesn't even have a tenth of the food culture of texas/louisiana. It's only natural to be envious of your betters.

>>13293547
Sausages are better with filler.
We use something called rusk in the UK which soaks up all the fat as they cook making them juicy and snap at the same time. I never understood why America favours inferior Polish and German style sausages.

figured i might aswell go ahead and post a cook along since i just started a batch. this is what they look like raw. you put them on a rack above a trip pan in a 300 degree oven. bake for 15 minutes. pierce them with a tooth pick then bake for about an hour flipping every 15 minutes.

>>13293701
i think it depends on region. these pittsburgh's have an almost ground beef texture and are super greasy. not super smooth in the middle.

>>13293659
>flyovers
>texas
no.

poked them with my poking pick then flipped.

still cold and naked on the other side.

>>13293875
>cookalong for baking sausages in the oven
really nigga

>>13294055
only because i think they start looking amazing as they slowly brown up

>>13293550
Fucking trash.

>>13294176
fuck yeah they are and i'm pretty sure eating them very often would kill you. but fuck it's good.

fuck yeah 3 lbs of beautifly dark natural casing and organ meats.

>>13293659
seething toasty coasty

>>13294232
looks amazing brah

I'm from southeast Texas and have never heard of this garbage. I eat lots of boudain tho

Argentina, Choripan FTW

>>13293550
What kind of faggot wears a ring on his index finger

>>13295067
A heterosexual one.

>>13295067
You know what they say about texass - steers and queers.

>>13293659
Talk about parading your ignorance. I am not in TX or La. but cajun boudin is quite tasty and the soft texture is unique. I have ordered it from a place called, I think, cajun meat supply

>>13293547
I feel you OP.
I moved to japan from America and the closest thing I could find of Italian sausages are these. I guess a good amount of Japanese moved to Brazil and Brazil has some Italian migrants as well so go figure?
Anyway these are actually way better than any sausage I’ve had in america, they fucking ooze fat and god knows what nonsense they put inside these but damn are they good

>>13295583
>linguica
Good for you anon Portuguese sausages are superior to Italian ones anyways

>>13295588
I thought Toscana means its a type of sausage from Tuscany? I dunno portuguese at all, it supposedly has marjoram in it as well. it’s damn fukn good though, gets super tender in a sauce or just baking

>>13293553
>>13293659
Do you feel in charge anon?

>>13295618
I think what's actually going on is that the Japanese picked up linguica as a catch all phrase for sausages in casing from Portuguese explorers because linguica is a uniquely Portuguese sausage, however, I've never seen "Toscana" attached to it. I merely wanted to rile up Italians and their WOP American cousins.

>>13295642
fair enough anon
if you have portuguese sausages to recommend and dont mind using google translate check out this website: http://www.latinyamato.co.jp/product-information#ttl-LINGUICAS
this is the only company that sells real manly sausages here in japan and not some small wieners, and now you got me curious

>>13293635
>cheap
It's like $8/lb at my local meat market that makes it.

>>13295667
Google translate says the page can't be translated :/ sorry fren

>>13295725
I gotchu senpai
https://translate.googleusercontent.com/translate_c?depth=1&hl=en&nv=1&rurl=translate.google.com&sl=auto&sp=nmt4&tl=en&u=http://www.latinyamato.co.jp/product-information&xid=17259,15700023,15700186,15700191,15700256,15700259,15700262,15700265,15700271,15700283&usg=ALkJrhh46gFNpA_V7r30tPmZ6HHFMAQmiw#ttl-LINGUICAS

>>13295741
The garlic and parsley flavored and especial ones seem like the closest to trad Portuguese linguica. The others seem like hybrid Brazilian sausages possibly even further modified for a Japanese audience, but I've never been to Brazil so I'm short on expertise there.