The ingredients in this version include: pork snouts, beef blood, pork, calcium reduced dried skim milk, salt, flavorings, dextrose, sodium nitrite. Oink.<\/p>\n
As you can see from the pic at the right –>>> the consistency is crumbly, much like (Mexican) chorizo or the Cajun sausage boudin. As such, this isn’t ![\"Vollwerths](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2020\/04\/april2-150x150.jpg\")
on my regular shopping or consuming lists.\u00a0 I don’t think bursting casings is automatically going to happen, just occurred because of the way I cooked the ring.<\/p>\n
It’s really good flavor, granted, I just don’t like the texture of these products.\u00a0 The filler in boudin is rice.\u00a0 There used to be a boudin rouge, which had blood in it for color, but that has fallen by the wayside.<\/p>\n
I’m using it to supplement the traditional Cajun dish of red beans and rice, which a friend asked me to prepare for their family today, even tho red beans traditionally IS ONLY SERVED ON MONDAYS!<\/p>\n
The product locator on the website isn’t operating, but you can buy some of their products online<\/a>, including sausages and their canned products.<\/p>\n A picture of the factory is below.\u00a0 It’s in Hancock, Michigan.\u00a0 You might be familiar with another UP food product, “pasties” which are meat and vegetable-filled pastries that were brought to the area by Cornish miners.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Vollwerths Blood Sausage Review<\/p>\n Vollwerths Blood Sausage Review<\/p>\n","protected":false},"excerpt":{"rendered":" Vollwerths Blood Sausage Review Blood sausage is made all over the world with varying protein ingredients, including pork, beef, goat and other meats.\u00a0 The meat is added in different amounts, depending on the region, along with the animals blood and it is allowed to dry or congeal enough to be put into a natural casing.… Continue reading Vollwerths Blood Sausage Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":24065,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,16,26],"tags":[2262,3122],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/24061"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24061"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/24061\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24061"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Vollwerths](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2020\/04\/vollwerth-300x96.jpg\")
<\/p>\n