Hello, I usually hang out in the wine forum, because I never scrolled down far enought to see this section. I love making boudin. I use natural hog casings and they end up splitting before they are done cooking. Did I soak them too long, @ 15 minutes in warm water? Is there a better casing to use so that they won't split? The best boudin I have had was at Coop's Place, in New Orleans, before Katrina. I want to say that they boiled them and grilled them. Theirs did not split and the casing was crisp and not greasy, but, for lack of a better word, dewey? Anyone have any suggestions? Stupid question-can you use chitterlings? I just don't want to keep making this beautiful boudin and end up having to make boudin balls or pattys because the casings keep splitting. Thanks a bunch. Oh, if I wanted to smoke it, what casings would be the best for that? Thanks again...I am off to the wine forum! -Annie