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Message: <blockquote data-quote="Vamoose" data-source="post: 2010404" data-attributes="member: 19470"><p>Mmmmm. Boudin. My soft spot ripnbst! I used to stop by a gas station outside of Luling twice a month on my way from  NOLA to Morgan City and buy a dozen fried boudin (boudain) balls. There are lots of recipes online. I've thought of making my own without the casing but I can't find pork liver locally. And boudin without pork liver just isn't boudin. Maybe that meat market you go to has pork liver? Walmart sells a decent brand called "Zummo's Boudain" in their pork section and I get by on that. I go through about a pound a week. I eat it on saltine crackers, as a side dish, or my personal favorite, as boudin po boys (split po boy loaf or half a loaf of French bread, mayo, lettuce, tomato and liberal scoops of boudin). Mmmmm. Boudin!</p></blockquote><p></p>