by inpatskitchen
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Expand1 1/2 pounds boneless pork shoulder cut into 2 inch cubes (don't lose the fat) Ask a question about this ingredient
1/2 cup chopped green bell pepper Ask a question about this ingredient
1 cup chopped white onion Ask a question about this ingredient
2 cloves garlic, sliced Ask a question about this ingredient
1 tablespoon salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
1 1/2 teaspoons cayenne pepper Ask a question about this ingredient
1 1/2 cups cooked white rice, divided Ask a question about this ingredient
1/2 cup chopped parsley Ask a question about this ingredient
1/2 cup sliced green onion Ask a question about this ingredient
3 step breading station set up with flour, egg beaten with a little water and seasoned bread crumbs Ask a question about this ingredient
Vegetable oil for pan frying Ask a question about this ingredient
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.
Ask a question about this stepBring to a boil and then reduce to a simmer and simmer for about 1 1/2 hours until the meat is very tender.
Ask a question about this stepRemove 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.
Ask a question about this stepRemove 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.
Ask a question about this stepWhen 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.
Ask a question about this stepWith 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.
Ask a question about this stepWe 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)
Ask a question about this stepWe 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.
May be wrong, but sure is good!!! ( see my earlier post to pierono..)
Sorry...I meant pierino!
I just love when i am reminded how wonderful some recipes are that I have forgotten about, this is one that I want to try and it slipped my mind. Adding to evernote and I think they would be perfect to bring for a holiday party.
They are pretty tasty...thanks so much!
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!
I'd
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!
Oh thanks Sagegreen...they are yummy!
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.
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.
Boudin Balls are for sure at fairs and festivals in NOLA - great call! Your version looks AbFab
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!!
Wow. I went to LSU (in the 70's) and I still remember my first taste of boudin at one of their (many) festivals.
Thanks...hope you liked that first taste!
Laissez les Bon temp roulez! ;)
Yes Yes!! Let em roll!!
Oh my, these look seriously good.
Thanks...even Tom who was seriously balking ate about 5 of them!!
Keep these Cajun recipes up and we are going to have to get you a booth at the New Orleans Jazz Fest!
I know...the 4 cuisines I love the most are Cajun, Greek, Italian and Michigan(LOL)!
Wow do these sound good, I could totally see them at a Louisiana fair. Perfect little balls of flavor.
I know they have boudin making contests down there at fairs and fests, so I certainly would think that they'd serve these. And thank you...they really are quite tasty
This is from your friendly editors at Food52.
Amen to that Mr. or Ms. Frog. It's gotta be dirty. And so good!