Yep.....it's very similar to Bratwurst but this is all pork where all of the Bratwurst recipes I've seen call for 20% - 25% beef or veal. A lot of them call for a binder like an egg and/or some powdered milk too.
I'm getting my courage up to try making some Boudin pretty soon...I have all the makings on hand now. I'll make a thread....keep an eye out for it.
