Pork Boudin Balls
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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 added - thehappycook
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
- 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.
- Bring to a boil and then reduce to a simmer and simmer for about 1 1/2 hours until the meat is very tender.
- 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.
- 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.
- 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.
- 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.
- 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)
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Charcuterie / The Charcutepalooza Grand Prize Challenge
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Fair Food
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over 1 year 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!
over 1 year 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.
over 1 year ago inpatskitchen
May be wrong, but sure is good!!! ( see my earlier post to pierono..)
over 1 year ago inpatskitchen
Sorry...I meant pierino!
over 1 year 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.
over 1 year ago inpatskitchen
They are pretty tasty...thanks so much!
over 1 year 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!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'd
over 1 year 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!
almost 2 years ago Sagegreen
Yum!
almost 2 years ago inpatskitchen
Oh thanks Sagegreen...they are yummy!
almost 2 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.
almost 2 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.
almost 2 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
almost 2 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!!
almost 2 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.
almost 2 years ago inpatskitchen
Thanks...hope you liked that first taste!
almost 2 years ago lorigoldsby
Laissez les Bon temp roulez! ;)
almost 2 years ago inpatskitchen
Yes Yes!! Let em roll!!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh my, these look seriously good.
almost 2 years ago inpatskitchen
Thanks...even Tom who was seriously balking ate about 5 of them!!
almost 2 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!
almost 2 years ago inpatskitchen
I know...the 4 cuisines I love the most are Cajun, Greek, Italian and Michigan(LOL)!
almost 2 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.
almost 2 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