I used this recipe cept I used three cups of cooked rice instead of two simply because that's how much the cup of rice I cooked made. I like rice though so no harm. Next time I'll use more Chicken Liver.....the liver taste kind of got lost with all the seasonings.
Excellent.....I love the stuff. I also never thought of frying up a boudin patty until I read your previous post. Great idea I'm going to try.
Most of the recipe's I've seen say you can stuff it or roll it in cracker crumbs and deep fry them to make "Boudin Balls" I just took a shortcut and did a patty in a skillet. If the links are even half that good I'll be happy. I've also read that poaching the links is traditional but they can also be grilled or smoked which makes sense because they're already cooked so you're basically just warming them up.
