Someone. Will. Die.
Halloween is the best time of year because a mortal human person can pretend to be anything or anyone, and also sometimes a Cajun chef pops out of your meat grinder to help you make sausage. This time it was chef Isaac Toups, who along with Jennifer V. Cole has just written a book called Chasing the Gator: Isaac Toups and the New Cajun Cooking. He instructed Instant Pot and me in the fine art of making blood boudin—a traditional rice and pork sausage—while simultaneously cracking gloriously cheesy jokes. We touched a lot of meat, we danced with alligators, and then there were pork links and mild violence. Boo!
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