I found what sounds like a good recipe for boudin. With the exception of some sausages, I have removed pork from my diet so I have also listed a vegetarian casing recipe. I may try it without the casing to see if it will hold together without it like the porcupines which has basically the same type of ingredients.
If you try it before I do, let me know how it turns out. I'll do the same. Bon Appetit!