Boudin Balls

1. 1
   boil · ~45 min

   Boil the pork and liver.

   1.Place pork shoulder cubes and chicken liver in a large pot.

   2.Add 750ml water and bring to a rolling boil over high heat.

   3.Reduce heat to low, cover, and simmer until pork is fork-tender, about 40 minutes.

   4.Remove meat with a slotted spoon, reserving the cooking liquid.

   TIPDon't discard the cooking liquid — you'll need it for the rice and to bind the filling.
2. 2
   boil · ~20 min

   Cook the rice in reserved broth.

   1.Measure 360ml of the reserved pork cooking liquid into a saucepan.

   2.Add the uncooked rice and a pinch of salt.

   3.Bring to a boil, then reduce heat, cover, and simmer until rice is tender, about 18 minutes.

   4.Fluff with a fork and set aside.
3. 3
   saute · ~7 min

   Sauté the holy trinity vegetables.

   1.Heat 1 tablespoon of oil in a skillet over medium heat.

   2.Add chopped onion, celery, and bell pepper.

   3.Cook, stirring occasionally, until softened, about 5 minutes.

   4.Add minced garlic, cayenne, black pepper, paprika, and salt. Sauté 1 minute more.

   TIPTake the vegetables to just soft, not browned — you want the fresh Cajun flavor to come through.
4. 4
   mix · ~8 min

   Grind the meat and combine the filling.

   1.Pass the boiled pork and chicken liver through a meat grinder using a medium die, or pulse in a food processor until coarsely ground.

   2.Transfer ground meat to a large bowl.

   3.Add the cooked rice, sautéed vegetables, and sliced green onions.

   4.Mix thoroughly with your hands until the mixture holds together when squeezed, adding a splash of reserved broth if too dry.

   TIPThe mixture should be moist but not wet — it needs to hold its shape when rolled. If it's too wet, add a bit more rice.
5. 5
   prep · ~10 min

   Shape the boudin balls.

   1.Scoop out portions of the boudin mixture using a heaping tablespoon or a 1.5-inch cookie scoop.

   2.Roll between your palms into tight, compact spheres.

   3.Place formed balls on a parchment-lined baking sheet.

   TIPWet your hands lightly with water to prevent the mixture from sticking while rolling.
6. 6
   rest · ~20 min

   Chill the boudin balls.

   Place the baking sheet of boudin balls in the refrigerator for at least 20 minutes. This firms them up so they don't fall apart during breading and frying.

7. 7
   prep · ~2 min

   Set up the breading station.

   1.Place the flour in a shallow bowl.

   2.Place the beaten eggs in a second shallow bowl.

   3.Place the panko breadcrumbs in a third shallow bowl.
8. 8
   prep · ~10 min

   Bread the boudin balls.

   1.Working one at a time, roll a chilled boudin ball in flour, shaking off excess.

   2.Dip into beaten egg, letting excess drip off.

   3.Coat thoroughly in panko breadcrumbs, pressing gently to adhere.

   4.Place breaded balls back on the baking sheet.

   TIPUse one hand for dry ingredients (flour and panko) and the other for egg to avoid clumpy fingers.
9. 9
   fry · ~5 min

   Fry the boudin balls until golden.

   1.Heat 4 cups of oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

   2.Carefully lower 4–5 boudin balls into the hot oil using a slotted spoon.

   3.Fry until deep golden brown on all sides, about 3 to 4 minutes.

   4.Transfer to a paper towel-lined baking sheet to drain.

   TIPDon't overcrowd the pot — frying too many at once drops the oil temperature and makes them greasy. Keep the oil between 340°F and 355°F.
10. 10
    serve

    Serve hot with dipping sauce.

    Arrange the hot boudin balls on a platter. Serve immediately with Remoulade, Creole mustard, or your favorite hot sauce on the side.

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