I am immensely proud of my recipe for Boudin, cobbled together from various sources, bot in print and on the table. The recipe itself is not challenging but it is a little intimidating. This is not something that you will be making every week (or every year for that matter!) so take lots of pics and invite lots of friends who don’t mind getting their hands very very dirty.
These may be eaten cold in slices with an aperitif or grilled hot with apples and potatoes. For the full effect, put on a thick sweater and eat these outside on a clear Fall day with a very large bottle of cool French cider.
Be very careful not to stuff the links too full or allow to rest on the bottom of the pot or they will burst.