Boudin Balls

So this recipe is not quick or easy, but the results are pretty amazing! And you can make a big batch and freeze the leftovers for re-heating. Cook and grind the boudin sausage one day then form and fry the balls on the next.

Boudin Ball Ingredients:

3 lb. Pork Butt Roast

1 1/2 gallons Chicken Stock 

5 T. Kosher Salt

1 T. Cayenne Pepper

14 cloves Garlic

4 cups chopped Onion (about 2 medium)

2 cups chopped Bell Pepper (about 1 large)

2 cups chopped Celery (about 3 stalks)

3/4 lb. Chicken Livers

1 1/2 cups chopped Green Onions (1 bunch)

1 bunch Italian Parsley, chopped

2 2/3 cups, uncooked, Parboild Long Grain Rice (like Zatarains)

2 T. Butt Rub

2 T. Cajun Seasoning

2 t. Kosher Salt

4 Eggs

2 t. Tabasco Sauce

1/2 can plain Bread Crumbs

Peanut Oil 

Boudin Ball Instructions:

Cut the pork butt into 1 inch cubes including all the fat. Place in a large stock pot and cover with chicken stock. Add salt and cayenne pepper. Cook over medium heat for 1 1/2 hours.

Add garlic, onion, bell pepper and celery to stock pot and continue cooking until meat is tender.

Add chicken livers and cook an additional 20 minutes.

Remove from heat and strain the meat and vegetables from the stock. Set the stock aside. While the meat mixture is still warm, mix in the green onions and parsley.

Cook rice according to directions on the package, using the reserved stock in place of water. 

Add 1/2 of the cooked rice, Butt Rub, Cajun seasoning and salt to meat and vegetable mixture. Process the meat mixture in a food processor or food grinder.  You want it to be ground smooth and just dry enough to hold together in a ball shape. If it's too wet, it won't hold it's ball shape and if it's too dry it's difficult to grind and dries out more when cooking. (Add a little of the reserved stock if the mixture is too dry. If you end up with too much liquid in your mixture, you can add bread crumbs to help.)

Stir in the remaining rice and incorporate thoroughly. Chill this mixture completely. I prefer overnight but at least an hour should be allowed.

Beat 2 of the eggs in a flat dish like a pie plate. Add Tabasco sauce and a little water. Pour 1/3 or so of the bread crumbs into a second pie plate and mix in salt and pepper.

Heat peanut oil in a deep fryer on the maximum setting (375 F.) Start forming balls with the boudin sausage. Go slow and easy rolling each ball into a beautiful shape with smooth edges. I like 1/8 cup size balls but make them any size you prefer. Roll each ball in the egg wash then coat completely with the bread crumbs.  Deep fry immediately and drain on paper towels. Replenish egg and bread crumb mixtures as needed.

(This part of the process is really great if you have a helper. Have one person roll and use the egg wash, and another person coat with bread crumbs and fry. Going from the egg wash to the bread crumbs tends to be quite messy!)

Serve hot with Cajun Mustard or cool to room temperature and freeze on cookie sheets. Once frozen, boudin balls are solid enough to be placed together in a ziplock bag in the freezer but before then are somewhat fragile.

To use frozen balls, simply thaw to room temperature then reheat in a 325 F oven!