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3575. Macnas - 1/26/2006 1:29:22 PM Mago,
No, I never did.
I'll tell you one thing I miss, mutton. Not to be had in butcher shops anymore, which is a damn shame. One of my favourite meats, mutton has a distinct flavour. It's a bit greasy I know, but roasted or as part of a stew it is outstanding. 3576. Macnas - 1/26/2006 1:30:52 PM Alistair,
That sounds very good. 3577. thoughtful - 1/26/2006 4:13:51 PM Your black boudin sounds just like our horka...a blood sausage with rice in it that you squeeze out of the casing.
Any of the organs that taste of blood turn my tummy like kidney and liver. The only organ I've eaten and enjoyed is tongue mainly because it is terribly lean. MIL made it with a raisin sauce that was delish. 3578. judithathome - 1/26/2006 9:52:18 PM Boudin blanc is a type of Cajun sausage made from a pork rice dressing wrapped in pork skin.
I love this stuff! 3579. PelleNilsson - 1/26/2006 10:48:38 PM Kidney doesn't taste of blood. It tastes of piss. But I like it. 3580. thoughtful - 1/26/2006 10:57:23 PM Pelle, that only leaves one open question, to which I really don't want an answer...
How do you know what piss tastes like? 3581. arkymalarky - 1/27/2006 12:36:57 AM Boudin blanc is a type of Cajun sausage made from a pork rice dressing wrapped in pork skin. It is available by the link from butcher shops or stores. The sausage wrap can be chewed but the stuffing is usually squeezed out of one end. Cracklins (fried pig skins) and saltine crackers are a popular accessory.
That's what I had. 3582. arkymalarky - 1/27/2006 12:41:08 AM I hate liver. I don't like chicken gizzards either. 3583. Marc-Albert - 1/27/2006 3:28:25 AM Then, you didn' have the real thing Arky. To me boudin, is boudin noir: blood saussage. Boudin blanc, at least the French version of boudin blanc, which is the only one I have tasted, is bland.
Vie le real thing!
 3584. alistairconnor - 1/27/2006 1:43:59 PM I have never had the courage to try tripe as such, but I have eaten andouillette (without realizing straight away that it is actually a tripe sausage):
The genuine tripe sausage of Troyes is made of a pure pork "mixture" including 60% chitterlings (large intestine) and 30% stomach and throat selected and cut lengthwise into strips (after cleaning and scraping), drawn with a string and stuffed into a pork intestine casing. After adding salt and pepper and seasoning with herbs and spices (secret mixture), the tripe sausage is "restuffed" (the casing is pushed inside) and cooked for five hours in a court-bouillon of vegetables in which it cools down to become impregnated with all their flavours. To produce 1 kg of tripe sausage, 3 kg of ingredients are needed. 3585. ronski - 1/27/2006 11:09:48 PM
Marc-Albert,
I love good French boudin blanc. We used to have it as a Christmas Eve meal some years; it was a custom in my late partner's French side of the family.
I also like good weisswurst. 3586. ronski - 1/27/2006 11:11:35 PM Pelle,
Some canned (tinned) Argentine corned beef contains heart meat. I prefer it without.
Chopped chicken liver and liverwurst are about the only organ meats I care for. 3587. judithathome - 1/27/2006 11:15:07 PM also like good weisswurst
Keoni has this for breakfast with eggs because it is less fatty. I like it, too...very mild sausage. 3588. thoughtful - 1/28/2006 12:17:59 AM If you like sausage, trader joe's makes a chicken sausage that is very low in calories and fat and high in flavor, if you like sausage. I didn't appreciate it with the am pancakes, but I sliced some up for the home made pizza and it was pretty good. Just fair warning...some of their sausages are higher in calories than others. 3589. Marc-Albert - 1/28/2006 12:25:30 AM I remember with delectation the Spanish sausages, particularly the little black sausage that was a specialty of Barcelona and that you could buy outdoor, sizzling hot, on the Ramblas.
Alas, import of charcuterie is strictly prohibited in Canada and custom agents will seize any that you try to get through. So all the European saucisses and saucissons are made locally by big meat processors. Not the same thing.
Still, I regularly buy locally-made hot Sicilian or Calabrese sopressata, one of my favorites. 3590. Jenerator - 1/28/2006 3:17:19 AM All of this sausage/intestine talk has me grossed out! 3591. Marc-Albert - 1/28/2006 4:12:47 AM 
French cochonaille from Lyons, especially for Jen.
3592. wonkers2 - 1/28/2006 7:10:47 AM Those will make her mouth water, or something. 3593. judithathome - 1/28/2006 8:10:04 AM Heh. 3594. Jenerator - 1/28/2006 5:42:56 PM Looks like a bunch of decomposing weiners.
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