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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. Now that we have our
stuffer ready we'll take our casings and these are the casings that we had soaking in the
warm water. What I did is found the end of one of the casings and I kind of threaded
this on the faucet and ran some running water through it, to make sure there wasn't any
holes. Then to rinse out any of the salt that might have been inside of the casings, now
we're going to thread it onto our stuffer tube. And you just take that in, open that
up and just keep pulling back on the casing to you get most of it or all of it onto your
tube. It goes on pretty easily
because when you start stuffing this sausage you just want to stuff it as one long link.
Then you can make your cuts and ties and individual links from there so, we got our casings now
we're going to leave on a couple of inches off. Now we're ready to start stuffing lets
move on.