Pork Boudin Balls

By • August 7, 2011 • 25 Comments

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Author Notes: Boudin is a sausage that tastes a bit like dirty rice but with more meat. The filling is soft and can be a bit spicy if you like...Although I've never been to a Louisiana fair or festival, I envision these little spicy fried morsels everywhere. Serve them plain or with a dipping sauce like remoulade or a mustardy mayo.inpatskitchen

Food52 Review: These creamy-textured pork balls are super simple to make and they're exceptionally flavorful. The blending of the meat and rice gives them a light-as-air texture which is quite irresistible. I coated some with panko and enjoyed the crunch they addedthehappycook

Makes 25 to 30 morsels

  • 1 1/2 pounds boneless pork shoulder cut into 2 inch cubes (don't lose the fat)
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped white onion
  • 2 cloves garlic, sliced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 cups cooked white rice, divided
  • 1/2 cup chopped parsley
  • 1/2 cup sliced green onion
  • 3 step breading station set up with flour, egg beaten with a little water and seasoned bread crumbs
  • Vegetable oil for pan frying
  1. In a 4 quart pot, place the pork, onion, green pepper, garlic, salt, black pepper and cayenne. Cover with water to reach about 2 inches over the mixture.
  2. Bring to a boil and then reduce to a simmer and simmer for about 1 1/2 hours until the meat is very tender.
  3. Remove the mixture from the pot, reserving the broth, and place in the bowl of a food processor. Add some of the broth, the parsley,green onion and 3/4 cup of the cooked rice and process until pretty smooth .( A pate consistency) Add more of the broth if needed..I used about 3/4 cup total.
  4. Remove the mixture to a bowl, stir in the reserved 3/4 cup of cooked rice. Taste and adjust the seasonings if necessary. Refrigerate for at least 4 hours or even over night if you wish.
  5. When ready to cook, form the meat mixture into smooth little balls a little bigger than a walnut but smaller than a golf ball. At this point you can freeze any that you don't want to cook..just partially thaw before breading.
  6. With your breading station set up, dust the balls in flour, then the egg mixture and finally the seasoned crumbs. Pan fry for about 2 to 3 minutes on each side and drain on paper toweling before serving.
  7. We served ours with a dipping sauce of 1/2 cup mayo, 1 tablespoon Dijon mustard, 1 tablespoon creole seasoning and 1 tablespoon hot sauce (Cholula)
Jump to Comments (25)

Comments (25) Questions (1)

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Zester_003

about 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Amen to that Mr. or Ms. Frog. It's gotta be dirty. And so good!

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about 3 years ago frog

We don't have boudin making contests but there is a boudin festival in Lafayette in Octobre and they have a boudin cook off and a boudin eating contest. Many people make boudin without liver but that is like making andouille without chitterlings. It can be done but it is just wrong.

Dscn3274

about 3 years ago inpatskitchen

May be wrong, but sure is good!!! ( see my earlier post to pierono..)

Dscn3274

about 3 years ago inpatskitchen

Sorry...I meant pierino!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I just love when i am reminded how wonderful some recipes are that I have forgotten about, this is one that I want to try and it slipped my mind. Adding to evernote and I think they would be perfect to bring for a holiday party.

Dscn3274

about 3 years ago inpatskitchen

They are pretty tasty...thanks so much!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm sitting this one out because (a) there's WAY too much going on leading up to the December-January holidays, and (b) this miniature s**t drives me crazy. I much rather eat them than make them, and these look fantastic!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'd

Dscn3274

about 3 years ago inpatskitchen

Thanks again! I'm submitting recipes that I've submitted previously for the most part...some I'll make and freeze for the holidays. I think your "Buffalo Girls" and "Summer Presents" would be wonderful additions to this contest!

Bike2

over 3 years ago Sagegreen

Yum!

Dscn3274

over 3 years ago inpatskitchen

Oh thanks Sagegreen...they are yummy!

Zester_003

over 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Sounds great. My first introduction to boudin as a callow youth was on the race track fairgrounds for Jazz Fest. Knocked me out. As a suggestion, if possible you might want to work some other pig parts like liver in there. But it really is a pork and rice sausage. So good job. One other traditional accompaniment would be Saltine crackers on the side.

Dscn3274

over 3 years ago inpatskitchen

Thanks so much pierino...I considered adding pork liver, but decided it might be a turn off to some..this version still has the consistency as the. boudin I've had with liver. I think it was achieved by processing some of the rice with the pork.

036

over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Boudin Balls are for sure at fairs and festivals in NOLA - great call! Your version looks AbFab

Dscn3274

over 3 years ago inpatskitchen

Thanks aargersi....we used to bring up pork and crawfish boudin for our business..this does taste like the real thing! I might try crawfish boudin balls next!!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Wow. I went to LSU (in the 70's) and I still remember my first taste of boudin at one of their (many) festivals.

Dscn3274

over 3 years ago inpatskitchen

Thanks...hope you liked that first taste!

Lorigoldsby

over 3 years ago lorigoldsby

Laissez les Bon temp roulez! ;)

Dscn3274

over 3 years ago inpatskitchen

Yes Yes!! Let em roll!!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh my, these look seriously good.

Dscn3274

over 3 years ago inpatskitchen

Thanks...even Tom who was seriously balking ate about 5 of them!!

Buddhacat

over 3 years ago SKK

Keep these Cajun recipes up and we are going to have to get you a booth at the New Orleans Jazz Fest!

Dscn3274

over 3 years ago inpatskitchen

I know...the 4 cuisines I love the most are Cajun, Greek, Italian and Michigan(LOL)!

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wow do these sound good, I could totally see them at a Louisiana fair. Perfect little balls of flavor.

Dscn3274

over 3 years ago inpatskitchen

I know they have boudin making contests down there at fairs and fests, so I certainly would think that they'd serve these. And thank you...they really are quite tasty