BOUDIN BALLS
Source of Recipe
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List of Ingredients
1 pound cooked boudin (see recipe below)
1 or 2 eggs, beaten slightly
Seasoned cracker crumbs
Cooking oil
Boudin Recipe:
2 pounds lean pork meat
1 1/2 pounds pork livers
1 large onion, whole
1/2 bell pepper, unchopped
1 stalk celery
2 cloves garlic
1 large onion, chopped
2 bunches green onions, chopped (1/2 cup reserved)
1 bunch parsley, chopped (1/2 cup reserved)
6 cups cooked rice
Broth (reserved)
Salt, black and red pepper, to taste
Sausage casings, soaked in cold water
To make the boudin:
Simmer in covered pot the pork meat, liver, onion, bell pepper, celery, and garlic in water to cover. When meat falls apart, remove meat and reserve strained broth. Discard cooked vegetables.
Grind meat, onion, green onions and parsley. Mix ground meat mixture with the reserved 1/2 cup of green onions and 1/2 cup parsley and the cooked rice. Gradually add broth to make a moist dressing. Season to taste, but this dish is usually highly seasoned (for boudin lovers!). Stuff into casings with sausage stuffer or form into boudin balls (recipe follows). (Yield: 5 lbs.)
To make the Boudin Balls:
If the boudin is in casing, remove from casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned cracker crumbs. Deep-fry balls in cooking oil at about 325 degrees until lightly browned. Drain on paper towels. Serve hot with toothpicks.
(Yield: about 20-25 servings or balls)
Recipe
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