Boudin is nothing more than stretching a little bit to feed a lot in a convenient go package. Cajun homes when I was a kid had left over rice from supper at least 5 or of 7 days a week. Serious, the dogs loved it and there was little if any dog food ever bought. You use the left overs, poor choice of words, the extra you bought with the normal supper meat. Standard foods are cooked with onions and garlic, this time no bell peppers or celery but I am sure its been done. So everything except casing is always around. Zones; Again in Louisiana boudin types are regional. Basically there are two different types, no not plain and blood although we'll get to that soon enough. There is cooked and fresh. The fresh is predominate over around the Cracklin trail area of SW Louisiana. Its white, with some shallot top, lots of moisture, and I guess you'd call it raw casing. Its good! When in college nearly every Sunday I bought a pound package, they will heat it up in the microwave in the 7/11 store. Grab a 6 pack and head for the park with my guitar. If you didn't have a knife you had to suck the boudin out the casing cause you couldn't break or bit thru it! Then there is the cooked and/or smoked boudin which consists of the above with more flavor modifiers and its cooked before stuffing or making balls or patties. The great boudin cooks cook the meat all day long in a crock pot till it completely falls apart. Its good, but IT sucks all the flavor out of the string meat. No mistaking it is good too though. On the river its about the same but we just make it and get on with the day. LOL Gather up the left over rice, the extra pork steak, onion, garlic, green onion, parsley, and a piece of fresh pork liver, if fresh pork liver is not available and it seem that pork no longer have livers anymore, use some chicken livers. Someone needs to enlighten me why the only liver available anymore is thin sliced cryopac'd frozen and thaws to mush Ewwwww.......... Ok, I made some boudin with my new Baby LEM stuffer. Fresh ingredients is what cooking is about IMHO. Fresh Parsley and green onions make anything better, add some good hard garlic and an onion that drips juice when its cleaned Its doesn't matter what you make, it would be good. Nothing here but the extra pork steak (not to be confused with a ham steak), a half dozen chicken gizzards, cooked down in water w/onions, garlic, salt, cayenne, a bay leaf and a pinch of thyme. Cooked till tender. Meat removed and the juice reduced with the flavors and proteins thickening it. BTW that skillet with the handle burned off that it is cooking in was my parents wedding present from his parents because grandpa was working there at the time. Remove the bone, taste and adjust seasonings, grind up everything else, add to the rice. Once its all incorporated check the seasonings again, rice sucks that stuff up. Also check the moisture content, I added another 1/2 cup of water with chicken crystals, onions, and some garlic compound butter (That's the secret ingredient!). Here is where I add the finely chopped green onions tops, parsley, and minced onion from the bottom of the green onions. Yes its raw, but its small. Adjust the seasoning uno mais tiempo! Clamp that new baby down and fill her up, and lets crank out some boudin! Think I'll name her Bertha after and old girl friend who was always putting the squeeze on me! I like it, well made, and I don't need a 2 foot cheater pipe! Look at that lovely boudin. I really made the links a little long, but that's because you have to eat it by the link and I like boudin! I actually have something planned for another cook with the boudin. I went ahead and lubed the boudin and covered it up with plastic wrap for tonight. Dry pork casing tends to break, so I am keeping it oiled until I can smoke it tomorrow. So until tomorrow, thanks for looking in.