Daydreaming while waiting impatiently!

[NH Homesteader]

Organ meat, yuck. Lol. I'm glad you found a doctor who knows what they're talking about!

 

[baymule]

I love boudain sausage, it's made from pork liver. I like it best stuffed and smoked on the BBQ pit. I also like it formed into balls and deep fried.

 

[frustratedearthmother]

Can't beat a good boudain ball!!

 

[NH Homesteader]

That sounds gross

 

[CrealCritter]

That sounds gross

I'm with you on this one! I've eaten a lot of strange things in my life but I think pork liver balls is where I would draw the line.

 

[frustratedearthmother]

More for me!

 

[baymule]

Boudain is pork liver, rice and Cajun seasoning. I was eating fried boudain balls at work and shared one with a co-worker. As she happily ate the boudain ball, she asked, "just what are boudain balls anyway?" That was HER mistake! I replied, "Boudains are these little furry animals that live in the swamps and they have BIG BALLS!" She didn't finish her boudain ball and would never eat anther one.

 

[sumi]

@baymule I always try to feed my non-Irish visitors here black pudding. When they ask what is in it, I smile and say "Oh pig blood and barley..."

Black pudding is a type of blood sausage originating in Great Britain and Ireland. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats.

 

[NH Homesteader]

 

[frustratedearthmother]

"Oh pig blood and barley..."

Yikes! Funny how we all have different foods that bring some strong reactions from others!