Make Ahead

Pork Boudin Balls

August  7, 2011
3 Ratings
Photo by James Ransom
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

Test Kitchen Notes

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 —Victoria Ross

  • 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 This Recipe
  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)

See what other Food52ers are saying.

  • pierino
  • frog
  • boulangere
  • Sagegreen
  • aargersi

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

21 Reviews

pierino December 26, 2011
Amen to that Mr. or Ms. Frog. It's gotta be dirty. And so good!
frog December 26, 2011
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.
Author Comment
inpatskitchen December 26, 2011
May be wrong, but sure is good!!! ( see my earlier post to pierono..)
Author Comment
inpatskitchen December 26, 2011
Sorry...I meant pierino!
boulangere November 30, 2011
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!
boulangere November 30, 2011
Author Comment
inpatskitchen December 1, 2011
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!
Sagegreen August 9, 2011
Author Comment
inpatskitchen August 9, 2011
Oh thanks Sagegreen...they are yummy!
pierino August 9, 2011
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.
Author Comment
inpatskitchen August 9, 2011
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.
aargersi August 8, 2011
Boudin Balls are for sure at fairs and festivals in NOLA - great call! Your version looks AbFab
Author Comment
inpatskitchen August 8, 2011
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!!
drbabs August 8, 2011
Wow. I went to LSU (in the 70's) and I still remember my first taste of boudin at one of their (many) festivals.
Author Comment
inpatskitchen August 8, 2011
Thanks...hope you liked that first taste!
lorigoldsby August 8, 2011
Laissez les Bon temp roulez! ;)
Author Comment
inpatskitchen August 8, 2011
Yes Yes!! Let em roll!!
boulangere August 7, 2011
Oh my, these look seriously good.
Author Comment
inpatskitchen August 7, 2011
Thanks...even Tom who was seriously balking ate about 5 of them!!
SKK August 7, 2011
Keep these Cajun recipes up and we are going to have to get you a booth at the New Orleans Jazz Fest!
Author Comment
inpatskitchen August 7, 2011
I know...the 4 cuisines I love the most are Cajun, Greek, Italian and Michigan(LOL)!