Make Ahead
Pork Boudin Balls
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21 Reviews
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.
inpatskitchen
December 26, 2011
May be wrong, but sure is good!!! ( see my earlier post to pierono..)
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!
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!
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.
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
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.
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!
inpatskitchen
August 7, 2011
I know...the 4 cuisines I love the most are Cajun, Greek, Italian and Michigan(LOL)!
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