Crispy Fried Boudin Balls – De-Casing A Cajun Classic

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The first time I had Cajun-style boudin sausage, I was confused. I’d ordered something called “sausage,” but that’s not what I got. Instead of the firm, meaty tube I was used to, I was served a tough, rubbery casing filled with a soft, wet, paste-like meat and rice mixture.

Ingredients for about 48 Boudin Balls, depending on the size:
1 3/4 lbs boneless pork shoulder, cut in 1-inch cubes
6 ounces chicken livers, cut in 1-inch pieces
1 yellow onion, diced
2 celery ribs, diced
1/2 cup diced poblano chili or green bell pepper
1/2 cup diced jalapenos (seeded first)
6 garlic cloves, minced
3 tablespoons kosher salt (1 1/2 to 2 tbsp if using table salt)
1 1/2 tablespoons black pepper
1 teaspoon chili powder
1 teaspoon cayenne
4 or 5 cups fully-cooked white rice,
1/2 cup fresh chopped parsley
1/2 cup fresh chopped green onion
Enough seasoned flour, beaten eggs, and plain breadcrumbs to bread the balls
– Fry at 350 F. for 3-4 minutes until browned, crisp, and hot inside.

Source recipe:

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