I use a book called "Great Sausage Recipes And Meat Curing" by Rytek Kutas

It is old school and maybe out dated, but it would be a good starter book.

He likes to give, 10 lb./25lb./100lb. recipes

His boudin 100 lb batch, spice recipe is :

2 lbs 1 oz salt

4.5 ozs. coarse black pepper

1/2 oz ground cloves

1/2 oz marjoram

1/2 oz cinnamon

1 oz ground tyme

40 ozs total

10 0unces of the above, is enough to season 25 pounds boudin.

10 lbs, use 4 oz

His ingredients for 25 lbs boudin

7 lbs fat pork meat

9 lbs raw onions

9 lbs beef blood

1 oz prague powder #1 (cure)

Onions should be chopped in small pieces and browned in lard :>), then cooled

Grind meat in 3/8th grinder plate, near frozen

Add cooled onions and spices and blood , then stuff in casings.

Cook: in water 170-180 degrees till internal temp of 160F. Says , allow to cool overnight before serving

I like his brats, never tried this tho.

Brian