Boudin Pie

I have never believed that a sausage-stuffing attachment to a food grinder was necessary in my kitchen, but neither do I want to stuff a pig’s casing by hand. I would rather buy my boudin freshly made by Mr. Robichaux, but when that is not possible I can still savor the delicious, melting stuffing of a boudin by improvising another kind of wrapper than pig intestine. Cabbage leaves make a good wrapper, either by stuffing a whole cabbage or by blanching large leaves and making