Inspired by Foamheart and others on here I had to give this a go. I'm calling mine "Kitchen Sink Boudin" because as far as seasoning goes,I threw in just about everything I could get my hands on and it worked out great!! I just kept adding different stuff until the wife and I agreed it was pretty good and had a little heat to it. Here's a rundown. 3.5 lbs pork steak 1 lb chicken liver 1 big onion 3.5 cups rice( 1/2 white and 1/2 brown) Some green onion tops A few pieces of celery Some garlic salt and pepper couple of bay leaves some thyme. green onion parlsey Additional seasoning used. ( seasoned again after meat and rice were mixed) Jeff's rub. Tony's Old Bay onion power garlic power cayenne pepper After mixing and stuffing into hog casings it went into the fridge for the night. Pork,chicken livers and vegs in the pot All stuffed going into the fridge for the night. In the MES at 7 am. to dry for 1 hr @ 120* 2 of the three sections. The money shot. Made some Boudin balls too! I smoke with pecan pellets using my AMNPS for about 7 hrs.total. After drying for an hour @120*. I started smoke. Bumped the temp to 130 after 4 hrs. and finished the last [email protected] 140. For my first time doing these they turned out CRAZY GOOD!!! The casings have a wonderful bite through snap. I've ate two links so far and washed them down with two Little Kings ales. I'm going to try to let them bloom for a day or two If i can keep my hands off them that long. Hope you enjoyed!