Basic Boudin Balls Recipes

Steps:

• 1. Puncture the platic boudin wrapping with a knife and place packages on a plate. Microwave on high for 3 minutes.
• 2. In a mixing bowl beat eggs well. Remove boudin from package and carefully remove casing from the filling. Add rice mixture to the eggs and mix well. Form into small balls and place on a waxed paper lined baking pan.
• 3. Set out flour, buttermilk and breadcrumbs in three seperate bowls. Dredge each ball in flour, then in buttermilk, and roll in breadcrumbs to coat. Repeat this process until all balls have been prepared.
• 4. Deep fry balls, without overcrowding skillet or fryer, in oil at 350 degrees for about 4-5 minutes until golden brown. Drain on another baking pan thickly lined with paper towels. *At this point you can put the balls on a waxed papper lined baking pan and set into freezer for a few hours. Transfer balls to a zip close freezer bag and save until ready to eat.
• 5. Serve hot with honey dijon mustard or my orange pepper jelly. *To reheat from frozen, pre-heat oven to 400 degrees F. Put boudin balls on baking pan sprayed with non-stick spray. Cook for 20 minutes and serve hot. *Note: If you find the boudin to be too spicy and want to tame it down a bit, add some extra cooked white rice to the mixture before forming into balls.

Steps:

• To make the boudin sausage, in a large saucepan, combine the pork butt, pork liver, water, onions, bell peppers, celery, garlic, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer until the pork and liver are tender, 1 1/4 to 1 1/2 hours.
• Remove from the heat and drain, reserving the broth.
• Using a meat grinder with a 1/4-inch die or in a food processor, grind the pork mixture, 1/2 cup parsley, and 1/2 cup green onions. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, and black pepper. Add the broth, 1/2 cup at a time, to make a smooth, firm paste, and mix thoroughly. Adjust the seasoning, to taste. Let sit until cool enough to handle.
• In a large pot, preheat the vegetable oil to 360 degrees F.
• In a shallow bowl, combine the flour with 1 tablespoon of Essence. In another bowl, beat the eggs with the water and 1 teaspoon of Essence to make an egg wash. In a third bowl, season the bread crumbs with the remaining tablespoon of Essence.
• Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly.
• Using a slotted spoon, slide the balls in batches into the oil and fry, turning, until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with Essence.
• To serve, place several boudin balls on a plate and garnish with chopped parsley. Serve with Creole Tartar Sauce on the side.
• Combine all ingredients thoroughly.
• Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
• Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.

Steps:

• In a large bowl, combine ground pork with salt, pepper, cayenne, chile flakes, chile powder, paprika, vinegar and oregano. Mix to combine well, cover with plastic wrap and let sit at room temperature for about an hour.
• Heat olive oil in a large skillet over medium-high heat. Add seasoned ground pork and cook until brown, 5 to 7 minutes. Add onion, celery, garlic and jalapeños and cook until vegetables are tender, 8 to 10 minutes. Add chicken livers and roasted pork pieces and cook until livers are colored on the outside but still pink inside, about 2 minutes; remove from heat and let cool.
• Transfer mixture to a clean work surface and chop into small, even pieces about the size of peas. Place in a large mixing bowl and combine with cooked rice, parsley, cilantro and pork drippings. Stir for 5 minutes or until mixture is sticky and the rice has absorbed all the liquid. Taste and reseason if needed.
• Place flour, egg wash and panko in three separate dishes. Form boudin mixture into small spheres the size of golf balls. Roll balls in flour, then egg wash, then panko. Place balls on a parchment-lined baking sheet until ready to cook. (You may hold them in the refrigerator overnight, or freeze them, wrapped well, for up to a month. Bring to room temperature before proceeding.)
• Fill a large, heavy-bottomed pot with 3 inches of vegetable oil and set over high heat. When oil reaches 375 degrees as registered by a deep-fry thermometer, add boudin balls. Working in batches so as not to crowd the pan, cook until golden brown and heated all the way through, about 2 minutes. Using a slotted spoon, transfer balls to a baking sheet lined with paper towel. Return oil to 375 degrees and repeat process with remaining balls. (They can be kept warm in a 200-degree oven between batches.) Serve hot or at room temperature.

Steps:

• Remove boudin from casing; mix in fresh chiles.
• Shape mixture into balls about the size of a golf ball or smaller.
• Dip in beaten egg mixture and then into seasoned bread crumbs.
• I like to either use a large bowl with the bread crumbs in it and tossing 10 balls in it at a time and"tossing" to coat.
• [Bestto coat only as many balls as you can fry at one time; seasoning gets soggy if allowed to sit].
• Or, put bread crumbs in a large plastic bag, add balls, and"shake".
• Heat approx 1 1/2 inch of oil in a large, heavy bottomed (cast iron is excellent) skillet.
• Deep fat fry balls at 375 degrees (temp may be lowered, but no lower than 345 degrees) until golden brown, about 10 minutes per batch.
• Drain on paper towels.