1. Recipes

How to Make Boudin Balls - A Step-by-Step Guide

Boudin balls are a classic Cajun dish that originated in Louisiana. They are made from boudin, a type of sausage that is popular in the region. Boudin is traditionally made with pork, rice, and spices, and it is typically stuffed into a casing. It is then boiled or steamed to cook the pork and rice, resulting in a savory and aromatic sausage.

While boudin is delicious on its own, it can also be used to make boudin balls, which are a popular appetizer or snack in Cajun cuisine. The pro...

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Ingredients

  • 1 ¾ pounds boneless pork shoulder, cut into 1-inch cubes
  • 6 ounces chicken livers, rinsed and trimmed
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • ½ cup diced poblano pepper
  • ½ cup seeded and diced jalapeno pepper
  • 6 cloves garlic, minced
  • 3 tablespoons kosher salt
  • 1 ½ tablespoons ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 4 cups cooked white rice, or more to taste
  • ½ cup chopped fresh parsley
  • ½ cup chopped green onion
  • 2 cups oil for frying, or as needed
  • 1 cup all-purpose flour
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 1 cup dry bread crumbs
  • 2 large eggs, beaten

Information

  • Prep Time: 45 mins
  • Cook Time: 2 hrs
  • Additional Time: 4 hrs
  • Total Time: 6 hrs 45 mins
  • Servings: 12
  • Yield: 48 boudin balls

  • Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
  • Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
  • Transfer drained meat mixture to a cutting board and finely chop.
  • Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Roll chilled meat mixture into 1-inch balls.
  • Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
  • Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls.
  • Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.

    • Nutrition

    301 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 108mg
    • Sodium: 1569mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 14g
    • Vitamin C: 15mg
    • Calcium: 55mg
    • Iron: 4mg
    • Potassium: 279mg

    Categories

    Appetizer recipes
    Cajun recipes
    Southern recipes
    Fried recipes
    Pork recipes