Here's what I use:
4-5 cups water 2 tsp salt
1 tsp salt 1 tsp sage
4 bay leaves 2 tsp cayenne pepper
2 jalapeño peppers 2 tsp red pepper flakes
2 tsp CBP 1 tsp allspice
1 tsp thyme 1 tsp mace
¾ cup green onions or scallions
3 pounds pork butt ½ cup cilantro
8 oz pork (or chicken) livers (optional) 2 tsp minced garlic
Medium hog casings
1 (uncooked) cup rice
Combine water, salt, bay leaves, Jalapeño peppers, CBP and thyme and bring to a boil. Add Pork (Chopped small enough to be run thru the grinder), onion, and chopped livers (if used) simmer 45-60 min. Use a slotted spoon to transfer pork, liver, and onions to platter to cool. Use 1½ cups of the remaining stock to boil the rice. (The rest I save and freeze for future rice).
Grind with a medium plate; pork, liver, and onions. Then mix with the remaining spices and rice.
What to do with the Boudin
Stuff into casings
Reheat by poaching in 165-185 degree water
Brush with oil and bake at 400 degrees until heated and crispy skins
Microwave (carefully or they will burst)
Use as stuffing for pork chops, Cornish hens, rolled meats, etc.
Rolled into balls, dusted, and deep fried
This is very perishable and should be used in 2 -3 days or frozen. When eating the Boudin in casings, it is customary to just squeeze it out of the casing and into your mouth!