Reviewed: Jan. 31, 2012

As a Cajun, it was with great trepidation I attempted this recipe. Cilantro? Destroys the true flavor. It reminded me of Vietnamese sausage. There is no bell pepper in boudin. Also, the rice is medium grain and cooked to the sticky stage. VERY disappointed in this recipe. Better recipes can be found online.

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Reviewer:

atasteofcreole

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Jan. 16, 2012

I have no problem finding casings . Just ask your local meat dept. I have NO idea where to get a Pork liver. I always use chicken livers. Never even seen a pork liver in any store. I have made lots of Boudin though. You don't really have to put it in casings.

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Reviewer:

Carol

Home Town: Abilene, Texas, USA

Living In: Merkel, Texas, USA

Reviewed: Feb. 5, 2010

I've loved boudin ever since I worked in Louisana during my years in the oil business. I'm glad that now I can make my own. What I like to do instead of casing is to make boudin balls. I roll the finished mixture in a little seasoned flour and deep fry for a few minutes. Great taste both ways.

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