Boudin Balls with Spicy Cajun Dip
If you like boudin sausage you will really like making these boudin balls. Usually made as an appetizer but can be served as a meal.
Ingredients
Boudin Ingredients
- 1 1/2 pounds pork shoulder with fat sliced into 2x2 squares
- 6 ounces chicken livers or duck livers cut in half (this is about 3 whole chicken livers or duck livers)
- 2 stalks celery chopped
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 1/2 green bell pepper chopped
- 1 1/2 Tablespoon Cajun spice (I highly recommend making my homemade Cajun spice recipe)
- 1/4 teaspoon crushed red peppers
- 1 cup instant rice uncooked
- 2 Tablespoons parsley chopped
- 4 large eggs beaten
- 1 cup dry bread crumbs
- 1 cup all-purpose flour
- 4-6 cups peanut oil or vegetable oil for frying or as needed to keep pan 2-inches deep with oil
Cajun Dip Ingredients
- 1 cup mayonnaise (I use Hellmann's Real Mayonnaise)
- 1 Tablespoon Cajun spice (I used my homemade recipe as noted below)
Instructions
Cajun Dip Directions
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In a small bowl combine mayonnaise and Cajun spice until incorporated. Place in refrigerator and allow to rest for at least 15 minutes prior to serving.
Boudin Ball Directions
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Combine Ingredients and Allow To Marinade
In a large bowl combine pork, livers, celery, yellow onion, garlic, green bell pepper, Cajun spice and crushed red peppers. Cover and refrigerate for 1 hour. This is the marinade where all the ingredients introduce themselves to each other and exchange flavors. Yum Yum!
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Cut or Grind Meat
Remove meat mixture from refrigerator. Chop all ingredients to a fine consistency or if you have a meat grinder use that. Return all chopped or ground ingredients back into a bowl along with any juices, adding parsley and uncooked rice. Stir to combine and return to refrigerator and chill for 15 minutes. This will allow for the juices to be absorbed by the uncooked rice.
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Make Balls
First prepare cooking oil. Place oil in a deep-fryer or large saucepan to 350 degrees Fahrenheit.
Prepare a large bowl with flour and bread crumbs and stir until well combined. Prepare another bowl with the 4 eggs beaten and set aside.
To get even shapes when making balls I use a cookie scoop and make 1 inch boudin balls. This recipe will make about 40 balls.
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Coat Boudin Balls
Place prepared boudin ball in the flour and bread crumb mixture and coat evenly shaking off excess flour.
Then dip boudin ball in egg bowl coating entire ball. Return to the flour bread crumb mixture coating evenly and place coated ball on a plate and set aside. Continue making boudin balls and coat in flour bread crumb mixture, egg wash and flour mixture again until all meat is formed.
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Fry Boudin Balls
Before frying balls prepare a baking sheet lined with paper towels and place a cooling rack on top of that. This will help drain any excess oil from fried boudin balls.
Using a spider spatula gently dip four boudin balls in hot grease and cook for at least 4 minutes or until internal temperature reaches at least 165 degrees Fahrenheit plus. I use a cooking thermometer for checking temperatures.
Using the spider spatula carefully remove boudin balls and place the cooked balls on a prepared cooling rack. Continue all steps for frying boudin balls until all balls are cooked.
Serve with Cajun dip and enjoy!