Pork Boudin Balls

By inpatskitchen
August 7, 2011
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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 addedVictoria 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
  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)

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