Boudin Balls
These boudin balls are a classic Cajun dish made with a flavorful mixture of pork and rice, then rolled and fried to perfection.
Ingredients
- boneless pork shoulder (1.75 pounds)
- chicken livers (6 ounces)
- yellow onion (1 )
- celery (2 stalks)
- poblano pepper (0.5 cup)
- jalapeno pepper (0.5 cup)
- garlic (6 cloves)
- kosher salt (3 tablespoons)
- ground black pepper (1.5 tablespoons)
- chili powder (1 teaspoon)
- cayenne pepper (1 teaspoon)
- cooked white rice (4 cups)
- fresh parsley (0.5 cup)
- green onion (0.5 cup)
- oil for frying (2 cups)
- all-purpose flour (1 cup)
- cayenne pepper (1 pinch)
- salt and ground black pepper (0 )
- dry bread crumbs (1 cup)
- large eggs (2 )
Instructions
- Gather the ingredients.
- 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 and 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, a pinch of 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 breadcrumbs. Place breaded ball onto a plate and repeat the 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
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 301
- fat: 12 g
- sats: 3 g
- carbs: 33 g
- fibre: 2 g
- protein: 14 g
- salt: 1.57 g