In the discussion of the general wondiferous-ness of our Tailgate Bracket runner-up, what places make the best boudin, best way to consume, etc..., your humble correspondent remembered an old conversation, by which a friend of mine mentioned his recent purchase of a sausage stuffer.
Upon a couple of phone calls to align schedules, the ATVS Kitchen Strike Force (zrau and I) assembled. The same friend had recently regaled us with stories of boudin made with pulled pork that he and his wife had partaken of at Boucherie in New Orleans.
With zrau having a couple of pounds of his own pulled pork leftover in the freezer, the wheels were a-turnin'.