I like the Boudain balls !

I always smoke mine or grill it

I smoke it when i cook brisket. Other times, I just nuke it and eat it with crackers. There's not any way to eat that stuff that doesn't just know your socks off.

BTW, if you are around East Texas, DJ's in Beaumont makes about the best I have ever had. I buy it by the case when I go down to Dayton to go fishing with my buddy.

BOUDIN

smoke em. grill em.

Grilled or baked

Hebert's has some of the best boudin around and they have stores in Longview, Lindale and Addison. They ship anywhere.

www.hebertstexas.com

For pre-packaged store bought, DJ's is one of the best.

Grilled. Good stuff

I make mine at home. When pork butts go on sale I usually buy several to keep in the freezer. I use 2 10 lb butts and make about 35-40 lbs of boudin at a time. I usually takes me 1 1/2 days and 3/4 of a fifth to get it all done.
If anyone wants the recipe let me know. It's pretty easy.

Keith

Keith, I want the recipe please. I am wanting to make some venison boudin.

Johnny

if I'm making Gumbo or Boiling shrimps I steam them over that pot. If I got the smoker rolling I smoke em.

I prefer smoked.

Here's the recipe from my uncle.

CAJUN BOUDIN (Boudin Blanc)
Pork and stock:
3 pounds boneless pork butt or shoulder, in large chunks
1 onion, cut into 8 pieces
3 ribs celery, chopped
2 bay leaves
Stems from one bunch parsley
1 teaspoon black peppercorns, cracked

1 pound pork liver, sliced about 1/2-inch thick
4 slices bacon
2 medium yellow onions, chopped
2 bunches green onions, chopped (keep white parts and green
parts separate)
1 tablespoon garlic, finely minced

3 cups raw long grain rice

4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
Place the pork and the rest of the stock ingredients in a saucepan, and the pork liver in a separate saucepan. Cover with water (at least 4 quarts), then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour, skimming as necessary. Remove the meat, discard the vegetables and strain the stock. Continue to boil the stock until it's reduced to about 2 quarts. Remove enough of the stock to have enough liquid to make rice, and cook the rice in the pork stock. Reserve the leftover pork stock, at least 1 pint. Cook the bacon until crisp, remove it and use it to snack on while you're making the rest of the boudin. Add the onions, green onion bottoms and garlic to the drippings and saut� for a few minutes until the onions are translucent, then add the liver. Cook until the liver is tender. Add about 1/2 cup of pork stock to the pan, and cook for 10 more minutes, until much of the pork stock is reduced.
Put the pork, liver and vegetable mixture through a meat grinder with a coarse disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions bottoms, parsley, salt, peppers and cooked rice. Adjust seasonings. If it seems too dry, add a little bit more pork stock. It should be moist, but not runny.
For traditional boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of the casing as a rice dressing.
Here's how I like to heat and serve boudin -- place in a 350�F oven for 10-15 minutes, until the boudin is heated through and the skin is crackly. Serve hot, with crackers and beer.

If you want to try a "fancy" boudin presentation, try something that Caf� des Amis in Breaux Bridge does for an appetizer: take two triangles of puff pastry, and place about 1/3 to 1/2 cup boudin (outside the casing) on one; seal it over with the other pastry triangle, making sure the edges don't leak. Brush the top with a little beaten egg and bake at 350�F until the pastry is puffed and golden brown. Drizzle with Steen's Louisiana cane syrup, some pepper jelly and a little Creole mustard, and garnish the plate with finely diced red, green and yellow bell peppers.

Thanks kattelyn, that's pretty similar to my recipe. Sometimes I'll change it up by adding some ground up gizzards, or adding raw green onions or sauteed jalapenos to the mix before stuffing. There really isn't a wrong way to do it. Crawfish or shrimp boudin is excellent. I've never tried it but a friend of mine makes catfish boudin.