I used a mixer for the emulsion. I steamed my links just enough to cook the casing and warm the boudin. I ate them like cajun boudin, with crackers and a beer right after steaming.Thank you indaswamp. I saw that one - first that pops up in google.
How did you emulsify the mixture after grinding?
Have you poached them after stuffing? The above recipe does not ask for poaching. The authentic version seems to include poaching.
How did you eat them? Grilled?
I am confused. Wasn't the meat raw when you mixed it ith the other ingredients for emulsifying?