TAMARA & JAN'S ORIGINAL            RECIPE FOR HOMEMADE                  CAJUN  MAMOU  BOUDIN

Boundin is a French delicacy, made from a pork roast, calves liver,  cooked rice, seasonings, yellow onions & green onions. It is so delicious.  When I worked as a Long Distance Operator @SouthCentralBell Telephone Co. , in Baton Rouge, my co-workers begged me to make some Boudin and sell it to them.  My Sister and I made 30 lbs. of Boudin; it was alot of work, because we did not have a Kitchenaid Mixer with the grinding attachment or the sausage stuffing attachment.  We used an antique, hand cranked grinder, like the one my dear Mom used to use.  We never made Boudin again, after that.  We had developed our own recipe and it was fabulous.
Here, is our recipe* :

8-9 lb. pork shoulder roast , ground up
3 lbs. calves liver, ground up
5 bunches of green onions , chpd.
2 large bell peppers, chpd. very fine
3  ribs of celery, chpd. very fine
3 large yellow onions, chpd. very fine
¼ cup of salt
¼ cup of black pepper
1/3  cup of red cayenne pepper 
1 (2.5 oz.) container of paprika 
13 cups of cooked rice, cooled off   

Purchase sausage casings at a Meat Market or Local Butcher Shoppe .

In a large Magnalite Oval Roaster, brown the ground pork roast and ground liver, and then, add the yellow onion, bell pepper, celery and add seasonings . Once cooked, remove from the heat and mix the cooked rice and the chpd. green onions in . 

You may have to transfer the meat to a very large bowl or a clean ice chest , in order to mix well. 
In a very large bowl, or a clean ice chest, mix all of the 
ingredients listed above, until there are no chunks of rice . 
Cut casings to 28" each, for 1 lb. links.  Use a special stuffing nozzle on a meat grinder, to fill the casings . 

You can freeze the boudin links on a cookie sheet or baking pan for 1 hour , making sure that the links are not touching, then transfer to Ziploc or Hefty freezer bags  . 

💜

 When ready to cook the links, place number of desired frozen links in a pot 

of cool water and place on the stove; heat water/boudin

until the water begins to boil softly, and then, turn down to simmer; simmer for 30 minutes. Drain the water and, using tongs, remove links to a platter ; let sit for 2 minutes so that excess steam can escape.  Cut into bite size pieces or 3" links.  Serve.

My Sis & I made the old fashioned Boudin ; we stuffed the casings with raw meat & veggies & cooked rice , then, froze the
froze the links in ziploc bags .  To be safer , I am instructing you to cook the meat & veggies .  Stores in south Louisiana are now making the Boudin with cooked meat.  It does not affect the taste. It just takes a little bit longer to make. 

Enjoy !
P.S. I have no idea why the Font is going back and forth between 2 styles.