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Boudin Balls

Rated as 4.72 out of 5 Stars
56k

"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."
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Ingredients

6 h 25 m servings 301
Original recipe yields 12 servings (48 boudin balls)

Directions

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  1. 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.
  2. 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.
  3. Transfer drained meat mixture to a cutting board and finely chop.
  4. 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.
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. Roll chilled meat mixture into 1-inch balls.
  7. 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.
  8. 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.
  9. 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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 301 calories; 12.2 32.7 14.3 108 1569 Full nutrition

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Reviews

Read all reviews 15
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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!

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

I cheated and bought pre made sausage. The recipe is awesome.

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 :)

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 o...

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 remou...

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.

Delicious but I didnt like the pork shoulder. Im gunna use a diff cut of pork next time

These are perfect. I waited and let each part sit over night as suggested. I can't believe how good these are. Thanks for the recipe.