The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Big Game food table on which they appeared. Hint, hint. Serve with remoulade sauce.

Recipe Summary

prep:
45 mins
cook:
1 hr 40 mins
additional:
4 hrs
total:
6 hrs 25 mins
Servings:
12
Yield:
48 boudin balls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.

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  • Pour enough water into the pork mixture to cover by 2-inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.

  • Transfer drained meat mixture to a cutting board and finely chop.

  • Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Roll chilled meat mixture into 1-inch balls.

  • Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.

  • Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls.

  • Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.

Nutrition:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

301 calories; protein 14.3g 29% DV; carbohydrates 32.7g 11% DV; fat 12.2g 19% DV; cholesterol 107.7mg 36% DV; sodium 1569.1mg 63% DV. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2016
Instead of deep frying scooped out balls with a disher and nestled them in corn bread batter in a mini muffin pan then baked for 25 min. in the oven. Definitely will make it again Read More
(8)
24 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/22/2016
Instead of deep frying scooped out balls with a disher and nestled them in corn bread batter in a mini muffin pan then baked for 25 min. in the oven. Definitely will make it again Read More
(8)
Rating: 5 stars
02/10/2015
WOW! As good or better than any Ive had in restaurants. Plan on making a day of it as they are allot of work but what a treat. Thanks for the GREAT recipe! Read More
(8)
Rating: 5 stars
07/20/2016
wow.. wow..wow. my wife is from Lafayette LA and living in Wisconsin we can't get the real deal when it comes to Cajun food. these boudin balls was so good my wife did a step by step photo log on Facebook.. thanks so much Read More
(7)
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Rating: 5 stars
06/18/2017
These are amazing! Hoping they freeze well because I doubled the recipe and it made over 70 balls! Update...freezes well after frying just pop them in the oven t heat up:) Read More
(3)
Rating: 4 stars
11/06/2015
I cheated and bought pre made sausage. The recipe is awesome. Read More
(3)
Rating: 5 stars
07/02/2015
I loved it. Missouri girl with Cajun heart! I made it all in one day. Can't wait to let it sit in fridge to absorb all the flavors. Read More
(2)
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Rating: 5 stars
02/03/2016
OMG! Did not disappoint. My first time making and well worth the 3 day effort! My hubby went crazy! Read More
(2)
Rating: 5 stars
05/14/2017
I would add a little more seasoning next time with these you can get away with adding a little more in the boiling stage would make them again turned out awesome!!! Read More
(1)
Rating: 4 stars
12/11/2016
This was a great recipe for boudin. I used Panko for the breadcrumbs and the only thing different I did was use buttermilk instead of the egg wash for the breading/ coating. Made a basic remoulade sauce to dip and these were pure bliss. Tip: Not mentioned in the recipe but make sure to let the balls rest for about 15 minutes after breading so that they set properly and when you fry them the coating won't fall apart. Thanks for the recipe! Read More
(1)
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