I think I may have found the perfect smoked boudin – and in a place that I would not have expected. One of the chefs at the HPE campus here in Houston of course has his own food/catering service as well. And as it turns out, he makes his own boudin as well. And the spicy smoked boudin that Mark Young turns out is just beyond words delicious. He uses pork shoulder and mixes it with the rice, veggies and an outstanding mixture of spices with great flavor and some excellent kick. He stuffs his beautiful boudin mixture into a hog casing and then smokes it over hickory for 4-5 hours. The result is one of the most flavorful and delicious sausages I have ever had. I’ll be buying these from him on a regular basis from now on. Yes, they’re that good!