Boudin or any of the sausages available here make for great appetizers. For a change, you might want to squeeze the boudin mixture out of the casings, form the mixture into balls or patties, dredge them in seasoned bread crumbs, then deep-fry or pan-fry to give them a bit of a crunch, then dab them with a bit of Creole mustard and serve on toasted French bread slices. Cut smoked sausage into bite-size pieces and offer a dipping sauce for an easy pre-meal offering. Try using mayhaw jelly with pork sausage—I love the sweet and salty combination.

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