Finally got off my butt and made my 1st batch of Boudin ever!!! Used a basic Boudin recipe and used deer liver instead of pork liver. I was stationed/lived down around Fort Polk, La (1992-1996)and miss all that La./cajun type food. Stopping at the gas station on the way home from work to get some fried Boudin balls was always a MUST. They came out good but it is missing something that I just can't figure out YET. I will freeze the rest and make a bunch for our big 4th of july pool party.
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