re: Homemade Boudin - Add smoke flavor?

Chicken livers work well in it. Chicken gizzards too if you want the texture in the sausage. Smoke the links after , don’t smoke the meat before hand. I split my bell peppers between red and green. The red give a subtle sweetness. Add your green onions and sausage during the mix and not while the meat is cooking.

Taste 2-3 times after rice is added. First two times I was off on seasoning bc the rice diluted the seasoning.

Wildcard—roll out 5 lbs with steens syrup. Add half cup of steens to the 5 lbs batch, then case it. It’s a life changer.