I gave Boudin a try this weekend. I have never had it before so I do not know how to compare it. I did change the recipe up a bit. I used some leftover pulled pork and brisket. My goal was to make boudin without going to the grocery and I did. Overall I would say it tasted a lot like hash. I think next time I would add a couple of bay leaves to the boil and maybe some sage to the grind. 2 lbs of pulled pork 1 lb of brisket 3 celery stalks 1 whole white onion 1/2 read onion 1/2 head of garlic 1 tsp red pepper flakes 1 tsp oregno 1 tsp parsley 1 tsp tyme 1/2 tsp cayenne ( I would have used more but planned to share with others that are not as crazy about hot stuff as I) I boiled the meat in chicken stock for about an hour then added the veggies. I started to soak the casings while the meat was cooking. Boiling the rice the last hour of the meat cooking. I took al of the meat and veggies out of the pot and reserved the stock I let the stock cool in the freezer for a few mins. (about 15) The fat separated. Sorry no pict on that one. I added the seasonings to the meat and veggies Grind it all up. Large plate one time through. I added the stock that I reserved earlier and mixed until it had a "pudding texture". Added the rice and mixed well. Fry test. Stuffed. The recipe says to steam for Ten minutes then grill. I went straight to the grill. I will try the steaming first next time. Oh and a few casings busted while stuffing so I sacrificed them on the grill. Grilled potatoes, boudin, and salad. Yum. Fried up for breakfast. With some home cured bacon. Thanks for looking.