Boudin

[rcger]

I'm going to be making some Boudin in the next couple of weeks.  As I've been researching the various recipes, some call for stuffing in beef rounds and others suggest hog casings.  What the difference between the two?  Any opinions are welcome.

[JZ]

Hog casings are generally smaller diameter. I typically use ones that are around 35mm diameter (about 1 1/4"). I haven't used beef rounds yet but they are bigger. Here is a link to a sausage supply company. http://stuffers.com/ If you go to their "Natural Casings" section you will see the different sizes available.  This should give you an idea and I am sure someone with beef round experience will be here soon to give you a more complete answer.