Boudin recipes

Make it often, 2 8-10 lb pork butts, 4-5lbs livers, 4 onions and bell peppers, 4 bunches of onion tops, and about 12-14 cups medium grain rice.. Put 1/2 of the onion tops aside. Brown the shite out out the butts, remove the meat, brown the shite out of the veggies, add enough water to cover the meat and the raw livers, add enough seasoning to be well seasoned and a little salty. After 45 mins, save the juices, let the meat cool, grind the meat and the 2 bunches of onion tops then add the amount of rice you want, add enough juice be sloppy and not dry, then it’s ready to be cased.

I’d watch some you tube videos and come up with a plan

Make some cajun dirty rice and stuff into casings.

You now have Boudin, adjust recipe going forward to suit your taste.

Seriously

I use Donald Links recipe as a guide and tweak it some. He calls for pork liver which can be hard to find around here at times. If you can’t find it use chick liver and NOT calf liver. I made a bunch with calf liver one time and didn’t like it at all.