Cajun Boudin?

I think its an aquired taste myself. I love it but my family doesn't.

White Pork Boudin Recipe
Ingredients:
3 T olive or peanut oil
1/2 C. finely chopped onion
1/2 Cup finely chopped green onions
1/2 Cup finely chopped parsely
1-1/2 C. water
1 T. finely chopped garlic
3 C. cooked rice
5 C. chopped cooked pork (leftovers will work)
ground cayenne pepper
salt to taste
Natural casings

Directions:
Over medium heat in a large saucepan, heat oil & saute onions & green onions until clear. Add parsley, water, & garlic; cook another 10 minutes, stirring occasionally. Add rice & blend well, mix in chopped pork, and season with salt & the pepper. With a sausage stuffer , stuff pork mixture into sausage casings & tie in 4 to 5 inch links. To serve, heat links in a pan, with a little water, after pricking a few holes in casings to keep from bursting.

Variation: Boudin Balls: Follow above directions but do not stuff into casings. Form ground boudin into 2-inch balls. Deep fry in oil at 350F about 2 minutes. Drain & serve immediately.

My friend's Boudin Balls: Form balls, dip in buttermilk, roll in mixture of equal parts flour & cornmeal with seasonings to taste. Drop in deep fryer @ 350 F & fry 30 seconds to 1 minute until crust is golden brown. Boudin is already cooked- just fry till crust is brown.