re: Boudin...Liver or none?

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T-Boy's still does a pretty good job.

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T-Boy's is excellent, but it has to come from the Mamou store. It's not made in Eunice and I've had some less that great experiences at the Eunice annex.

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then what is crawfish or seafood boudin

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You answered your own question. It's 'crawfish boudin' or 'seafood boudin'. Plain ole 'boudin' needs liver in it.

Liver or its not the same taste as old style boudin from 60-70-80's.

If I use chicken liver in my boudin its about 4 pounds pork butt or picnic roast to 1 pound liver.

If I use pork liver, then its about 5-6 pounds pork meat to 1 pound of liver. The pork liver has a much stronger taste, but I like that sometimes as it brings back memories of the boudin that I, my dad, grandpa, and their friends used to make back in the 1970's-80's.

I made some boudin last week and used a picnic roast and chicken livers. Was a big roast so I cut some chunks to make marinated pork griards, then used the rest for boudin with a pack of chicken liver. Got the stuff at Russell's Food Center in Arnaudville as they have a great meat section!

Also made a few boudin balls stuffed with pepper jack, coated with flour to egg to panko bread crumbs

I have never made boudin nor even been around it being made. How different is making it from what the prairie Parishes call rice dressing?

No liver = yuppie boudin.

First time I ever had boudin was in 92 when I went to Mamou for Mardi Gras with a friend of mine whose family lived there. His grandmother had boudin made by a guy named John Saucier. It's all I had to eat that entire weekend, other than some cookies I bought at the superette.

Mr. Balls, what do you do with the bags of the boudin not in the casing?

Now I want boudin. Damn texas

Good fresh pork liver. At least 1/3 of the meat.