That looks like good boudin to me.
Once I tried cooking boudin indirect on my kettle, I never cooked it any other way again. Nice smoke flavor, and you can eat it whole, skin and all. If you boil or steam it, the skin is too tough. If you grill it hot, the skin will pop and all the moisture goes out -- and the skin is still tough.
If you are patient, you can grill it indirect, or smoke it a little bit on the fast side, and get a real treat. Crisp skin, moist inside.
Feel free to send me a pound or two of that homemade boudin, so I can tell the brethren that you done good. It's the least I can do for a brethren.