In article >,
"Steve B" > wrote:

> Has anyone here ever made boudin?
>
> Who knows what it is?
>
> In Lewis and Clark's diary, they commented on the boudin blanc that the
> French husband of Sacagawea made, and how delicious it was.
>
> I lived in southern Louisiana for six years, and I love the stuff. I think
> I am going to see about having some shipped to me, but wanted to ask first
> and see if anyone had done this at home.
>
> Steve
>
> visit my blog at http://cabgbypasssurgery.com watch for the book
>
> A fool shows his annoyance at once, but a prudent man overlooks an insult.

I made it once under the supervision of my neighbor,
who was born and raised in Lafayette, La.

It was pretty simple. We did it so I could try out the
grinder attachment on my new mixer. This was boudin
blanc and the only problem we had was finding pork
liver so we ended up using calf liver. Still, it turned
out pretty good. I'd do it again but it appears often
enough in one of the local stores to quell my boudin
cravings.

Dave W.
In the Ozarks