Yea....everything is cooked prior to stuffing the cases but a lot of recipes say to poach it afterward. Some mention grilling or smoking too but they all say the traditional way is to poach.
I like the idea of grilling or smoking too....I'll experiment.
BTW......those are some big Boudin's.....I like that idea. I think I'll make about half of mine that big. The rest I'll make smaller and have em for breakfast. I read that they're good with fried eggs.
