Making boudin for the first time tomorrow. Tips?

Not sure why you would use chicken liver. If you don’t have pork liver, then why not just skip it?

Why is everyone so “afraid” to screw things up? Make boudin for fun, as a hobby. You’re not trying to feed 100 people with this first batch. Make a small batch and learn from it. If something goes wrong, make another. Have fun with it, experiment, and learn. I’ve learned so much more by doing things on my own than from following a recipe. Too many people take recipes as gospel and think they have to find the secret to everything.

if your nose doesn't run after bite 5, it's not good.

Boudin is pork liver and pork meat. Would you substitute chicken breast for the pork meat? If you feel liver flavor is a key component, then get pork liver. Make it the way you want to, but I just don’t want a chicken liver boudin.

You should just say “I don’t know what the frick I’m talking about” and move on, lest you want to make yourself look more stupider.

I’d omit the poblano pepper and chili powder and use extra green onions. Make sure to put the green onions in right before stuffing.
That recipe looks heavy on celery too.

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substitute chicken livers for pork livers

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I have made boudin with chicken liver and with pork liver. The boudin with chicken liver didn't quite taste like boudin. The boudin with pork liver was quite good.

If I were you, I would wait until you can find pork liver.

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You probably already know this .. do NOT throw away the seasoned water that you cooked the meat in. That will be used to moisten the boudin when mixing the meat and rice. Strain the meat from the seasoned water and let cool before grinding. I prefer a coarse or meatier bite of meat in my boudin vs. a fine grind. Pretty sure I use a 3/8” plate and only grind once.

For meat prep, I use a Boston butt and cut into 2” cubes. Season the meat and refrigerate over night in a plastic meat tub. Then cook the meat slow and low, skimming any foam or oil off the top. You’re fine using chicken livers if you can’t find pork liver. Call the local slaughterhouse or specialty butcher shop and ask for pork liver

i started with Link's recips and tweaked it some. I substituted chicken livers as well. The flavor is a little more mild and they are easier to work with if your not making a huge batch. You wont need to cook down your pork as long as he states. You also wont use as much rice as he says either. I use a bit more green onion as well.

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One other tip. A stuffer like this one is 100 times better than the kitchen aid attachment.

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yup... i have the 5lb Lem version. The kitchenaid attachment is gonna grind the rice