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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 —Victoria Ross
Makes: 25 to 30 morsels
1 1/2 pounds boneless pork shoulder cut into 2 inch cubes (don't lose the fat)
cup chopped green bell pepper
cup chopped white onion
cloves garlic, sliced
teaspoon black pepper
1 1/2 teaspoons cayenne pepper
1 1/2 cups cooked white rice, divided
cup chopped parsley
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 Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Spicy Recipe
- 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