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Boudin & White Bean Gratin
We use deer boudin (processed by French Settlement Sausage) when we can - otherwise, just use regular boudin, leftover white beans (or the kind from the can), bread crumbs and cheese. Make sure you have an oven-safe skillet.
2 links boudin
2 cups white beans (or 1 large can)
1 cup plain breadcrumbs
1/2 cup parmesan cheese
cajun seasoning to taste
butter
Take the boudin out of the case and crumble it into a cast iron skillet. Heat it over medium heat. Add the white beans and stir until beans get nice and hot. Turn off the heat. Mix the bread crumbs with cheese and cajun seasoning to taste. Sprinkle the crumbs over the top of the white bean mixture. Dot with butter (or you can melt a little butter and mix the bread crumbs with it before sprinkling on top of the beans to make sure all the crumbs get wet).
Put under the broiler (on low setting) until crumbs are golden brown.
Serve as a main dish or on the side of roast pork.