My father used to make this with leftover sweet and white potatoes. He would add sliced onions to the mix. And he would fry it all up with bacon grease. But use margarine or vegetable oil for a healthier version. He would season with salt and pepper to taste. But I also like to add crushed red pepper to spice things up some. Just a good use of leftovers. Plus the sweet potatoes would actually sweeten up more when they are fried. But remember not to use high heat. Or else they will burn. Slow and easy makes it delicious!
Basic and easy recipe for making boudin sausage. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
" A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler! " Found at