Hi. I want to make boudin without the casing for my sweetie's birthday party. He's from Baton Rouge but now lives in Seattle. It might be a hot day (it does happen here) so deep frying the balls is out. I was thinking about making the filling, then forming into patties for grill. Has anyone done this? I could just order the links and grill them (would need to research the best source) but scratch is always best. Thanks in advance Chow friends!