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Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Are you wanting to make boudain from scratch? If so I cannot help. I live in Southeast Texas and there are just too many good choices around here for buying boudain by the link.
I do, however, like my boudain simple. I buy a couple of pounds of link, brush on the oil of my choice....usually olive oil, but am hearing that peanut oil may be better. Build me a fire and stabilize at around 225-240....throw in some smoking wood (cherry, apple, pecan or hickory)...and put the links on for about 2 hours or until the casing becomes crisp enough that you can eat the link like a sausage link. Easy stuff that always satisfies.
Now a bit of warning if you do make your own boudain......I have eaten a lot in my 51 years and I have tasted some that is wonderful and I have tasted some that is awful. the recipes vary greatly from one person to the next. Some like a bunch of liver, some with none, and some in between. Some is hot, hot, hot spicey hot and some just have no cajun fling at all. Some are made quite moist and some quite dry. My point is be prepared to try many different variations before you get it just right...and if you ever get it just right begin turning people on to it because you could have a big money maker!
I am lucky since there are so many variations being made in my part of the country that I can try others without having to make from scratch.
I went over to the smoke ring to see if soembody had a recipe.
3 pounds Bone-In Pork Butt, sliced or Pork Steaks 1 pound Braunschweiger 1-1/2 Tbsp Kosher Salt 2 Tbsp Cracked Black Peppercorns 1 Tbsp Dried Thyme 1-1/2 tsp Cayenne (60K) Pepper 1 tsp White Pepper 1/4 Cup Fresh, finely chopped Parsley or Cilantro 2 small onions, quartered 2 Green Onions, chopped 2 ribs Celery, chunked up 1 Bay Leaf 2 Cups Uncooked Long Grain Rice 2 Cups Reserved Stock 2 Cups Water
And the directions are here.
I'd trust the guy who posted it, Jarhead. He's never let me down on his other stuff I've tried.