re: Making boudin for the first time tomorrow. Tips?

Two thing I have learned using my Kitchen Aid attachment to stuff boudin is:
1. Make sure boudin is pretty moist. Not wet, but moist.
2. Make sure it’s still warm. If you try and do it after you have cooled it down, it will keep getting blocked up in attachment.
Even though you don’t have a blade during the stuffing part it will shred your rice up pretty good going through the gears.