Traditional Chaudin Recipe?

[captcouillon]

Hoping maybe someone here has a recipe for Chaudin (Also known as ponce, paunche or gog) aka Cajun Haggis. Not how to cook 'em, but the rather the stuffing itself. Have found a few variations, but as the supply of casings I have coming up is limited and perishable, I would rather try "grand-mere's recipe"  than start from scratch.

TIA

Lache pas la potat

 

[fagesbp]

The only ponce I ever tried tasted like bile. I'm guessing they did something wrong.

 

[captcouillon]

Some of them chaudin use a lot of organ meat... kidneys and such. Mais I don't mind a little liver but the dog gets the rest.

I'm thinking something along the lines of an andouille, finer ground with maybe a little sweet patat and green onions with a bit of nonfat for a binder? Gonna smoke one and braise one so we will see.

 

[darwin101]

http://www.jfolse.com/recipes/meats/pork38.htm

 

[Fatzak123]

Poche's I Breaux Bridge has it and its great. Yeah Im a little late to the game but hope this helps

 

[indaswamp]

http://www.jfolse.com/recipes/meats/pork38.htm

This one is legit.....