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News: ETHD....WE'RE ALL ABOUT HOG DOGGIN!
 
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Author Topic: Sauce Piquant Recipe  (Read 11171 times)
Monteria
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« Reply #40 on: July 08, 2013, 08:03:05 pm »
YUMmmmmmI I made about 50LB of wild hog Boudin last Saturday. I have probably eaten 6 to 8 pounds of it already, and just heated up two more 11" links for dinner.

I had planned to make a batch of Hot Italian sausage next Saturday, But now you have me hungry for wild hog Sauce Piquant and Head Cheese...

Steve
« Last Edit: July 08, 2013, 08:10:31 pm by Monteria » Logged
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