Boudin Sausage Balls Recipes

BOUDIN BALLS

Boudin Balls image

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.

Provided by Chef John

Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes

Time 6h25m

Yield 12

Number Of Ingredients 20

Ingredients

1 ¾ pounds boneless pork shoulder, cut into 1-inch cubes
6 ounces chicken livers, rinsed and trimmed
1 yellow onion, diced
2 stalks celery, diced
½ cup diced poblano pepper
½ cup seeded and diced jalapeno pepper
6 cloves garlic, minced
3 tablespoons kosher salt
1 ½ tablespoons ground black pepper
1 teaspoon chili powder
1 teaspoon cayenne pepper
4 cups cooked white rice, or more to taste
½ cup chopped fresh parsley
½ cup chopped green onion
1 cup all-purpose flour
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 cup dry bread crumbs
2 eggs, beaten
2 cups oil for frying, or as needed

Steps:

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.
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 Facts : Calories 300.8 calories, Carbohydrate 32.7 g, Cholesterol 107.7 mg, Fat 12.2 g, Fiber 2 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 1569.1 mg, Sugar 1.6 g

BOUDIN SAUSAGE

Boudin Sausage image

Provided by Emeril Lagasse

Categories side-dish

Yield 4 1/2 pounds

Number Of Ingredients 13

Ingredients

2 1/2 pounds pork butt, cut into 1-inch cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onions tops, (green part only)
6 cups cooked medium-grain rice

Steps:

In a large saucepan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 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 for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.

BASIC BOUDIN BALLS

Basic Boudin Balls image

Make and share this Basic Boudin Balls recipe from Food.com.

Provided by Mark O.

Categories Lunch/Snacks

Time 30m

Yield 4 dozen

Number Of Ingredients 5

Ingredients

2 lbs boudin sausages
2 eggs, beaten
1 cup breadcrumbs, seasoned with salt and cayenne
48 fresh chilies, approximately one per ball (varies)
oil (for frying)

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.

Nutrition Facts : Calories 359.4, Fat 5, SaturatedFat 1.2, Cholesterol 105.8, Sodium 270.4, Carbohydrate 70.7, Fiber 9.3, Sugar 29.4, Protein 17.6

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