Making the Links for Crayfish Boudin

Video Transcript

"Hi, my name is Karl James, owner of Creolesoul Catering located in Round Rock, TX and on behalf of Expert Village I'm here to show you a crawfish boudin. It's at this point that you start making the individual links and this is basically simple enough. You're just going to squeeze these in between the size that you want, give the links a little twist and there you have it. Squeeze in between a little twist, squeeze a little twist, and I'm just kind of be eyeballing these to get them basically around the same size, basically. At that point after this you could if you wanted to take a little twang and tie in between.(and there we have our links) All separated and twisted and like I say you can take some twang tie in between so you can separate them at this point or just leave the like this. Now to actually prepare these what you want to do is you have several options, you can take this put it in the oven about 350 degrees, let it bake it will give you a crispy skin. Or what you can do is take some boiling water, let it simmer in just a little bit of water for about 5-10 minutes, the skin will be a little more tender. But, it will be just fine, the thing is at this point all you're doing is heating the boudin, everything inside is all ready cooked. If you want to put it on the grill let it smoke it will give you a smoky flavor, the option is yours or you can take it at this point put them in the freezer bag and freeze them, it should last you about 3 months in the freezer. Anyway, here's our boudin lets move on. "