BOUDIN BALLS
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
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 BALLS (FRIED CAJUN APPETIZERS)
Boudin balls are fried Cajun appetizers made with spicy pork and rice sausage. Make this Louisiana recipe for game day or party snacks!This recipe makes 48 balls, so 6 per person.
Provided by Kevin Is Cooking
Categories Appetizer
Time 1h16m
Number Of Ingredients 7
Steps:
- In a shallow bowl, season the flour with Cajun Seasoning Blend. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk the eggs and milk together.
- With 2 tablespoon scooper or wet hands, shape the boudin into balls the size of unshelled walnuts. Roll the balls in the flour, and then toss them in the beaten egg wash, letting the excess drip off. Dredge the balls in the breadcrumbs, turning to coat them evenly. Pressing gently to adhere.
- Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with wire rack and paper towels. Working in batches and turning often, fry until golden, 3 to 4 minutes. Remove from the oil and drain on rack lined baking sheet. Let cool briefly before serving as is or with Remoulade sauce.
Nutrition Facts : Calories 197 kcal, Carbohydrate 23 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 42 mg, Sodium 129 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRIED BOUDIN BALLS WITH REMOULADE SAUCE
Steps:
- Gather the ingredients.
- In a bowl, add the mayonnaise, Creole mustard, ketchup, lemon juice, celery, green onion, parsley, cayenne pepper, and black pepper.
- Blend well. Cover and refrigerate while you prepare the boudin balls.
- Gather the ingredients. Preheat the oil in a deep fryer or large heavy bottom pot to about 360 F.
- Remove boudin from the casings and crumble.
- Shape the boudin into 1 1/2-inch balls. The heat from your hands will help hold them together. If they stick, moisten your hands slightly. Fill one small bowl with flour, another with eggs, and a third with breadcrumbs.
- Coat each ball with flour.
- Then coat with the beaten egg.
- Then gently roll in the bread crumbs to coat thoroughly. You'll need to rinse your hands several times as you prepare the boudin balls.
- Fry the balls, two at a time, in the hot oil until golden brown. Set on paper towels to drain while frying subsequent batches.
- Serve with the remoulade sauce or with Creole-style mustard. Enjoy!
Nutrition Facts : Calories 588 kcal, Carbohydrate 24 g, Cholesterol 111 mg, Fiber 1 g, Protein 11 g, SaturatedFat 7 g, Sodium 538 mg, Sugar 2 g, Fat 50 g, ServingSize 6 servings, UnsaturatedFat 0 g
FRIED BOUDIN BALLS
Yield 32
Number Of Ingredients 7
Steps:
- Place bread crumbs in a shallow bowl. In another shallow bowl, whisk together eggs, salt, Slap Ya Mama Hot Cajun Seasoning, and Slap Ya Mama Cajun Pepper Sauce. Shape boudin sausage into 1¼-inch balls.
- Working in batches, dip balls in egg mixture, letting excess drip off. Roll in bread crumbs, coating evenly.
- In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. Fry balls, in batches, until light brown, 2 to 3 minutes. Let drain on paper towels. Serve warm.
CRAWFISH BOUDIN BALLS
These have all the flavor of a classic boudin sausage, packed into little fried bites that are perfect for serving as an appetizer or party snack.
Categories crawfish balls Creole shellfish crawfish recipes boudin balls southern cajun boudin
Time 1h30m
Yield 12
Number Of Ingredients 26
Steps:
- For Aioli: In 8-inch skillet, heat 2 teaspoons vegetable oil on medium-high. Add green onions. Cook 2 minutes, stirring. Add garlic. Cook 2 minutes or until garlic is deep golden brown, stirring. When mixture is no longer hot, add to food processor along with mayonnaise, lemon peel, and lemon juice. Purée until smooth; refrigerate, covered, up to 2 days.
- For Boudin Balls: In food processor, pulse red pepper, poblano, celery, onion, and garlic until very finely chopped, scraping down side of bowl occasionally. In 10-inch skillet, heat 2 teaspoons oil on medium-high. Add vegetable mixture. Cook 8 to 10 minutes or until mixture is mostly dry, stirring frequently.
- Wrap sage, thyme, and bay leaves in cheesecloth and secure with butcher's twine; add to 6-quart saucepot, along with vegetable mixture, Cajun seasoning, stock, and 1 teaspoon black pepper. Heat to boiling on high. Stir in rice. Reduce heat to low. Gently simmer, covered, 15 to 20 minutes or until rice is tender. Spread rice in rimmed baking sheet or 3-quart baking dish to cool, discarding herb sachet. Return rice to pot. Fold in crawfish, green onions, butter, and 1/2 teaspoon salt.
- In medium bowl, lightly beat eggs. Place crumbs in shallow dish. Using golf ball-size scoop, form rice mixture into balls. Dip balls into egg, letting excess drip off, then roll in crumbs.
- In 5-quart saucepot, heat remaining quart oil on medium-high until it reaches 375 degrees F on deep-fry thermometer. In batches, fry balls 2 to 3 minutes or until deep golden brown, turning occasionally. With slotted spoon, transfer to paper-towel-lined platter. Makes about 4 dozen balls. Serve warm with green onion aioli.
Nutrition Facts : Calories 430 calories
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- Pour oil into medium-deep pot until it runs two inches up the sides of the pot. Warm oil over medium heat.
- Form boudin into 2″ balls and roll one at time in milk, then dredge in flour. Set aside on wax paper.
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- Make your boudin, see our recipe. Or, if using the store purchased variety, remove the meat mixture from the casing. Roll the mixture into balls a little smaller than an egg; actually any size. There are two ways to make these and two ways to cook them.
- Method 1. Crush your crackers to a fine meal consistency and season to taste. Or you can buy any flavored crackers. Take the boudin balls and roll them in the cracker meal. Refrigerate for 1 to 2 hours. Heat the cooking oil until a small amount of flour dropped in sizzles on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm but it tastes great even when cold. OR preheat oven to 375 degrees. Place the balls on a cookie sheet and cook for 20 to 25 minutes until golden brown, turning halfway thru the cooking process.
- Method 2. Combine the milk and egg in a glass bowl. Set aside. Crush your crackers to a fine meal consistency, season to taste. Or you can use flavored crackers. Roll the boudin balls in the cracker meal. Season to taste. Take the boudoin ball and first coat with the milk and egg mixture; then dredge in the cracker mixture. (You could do this step twice to get a really thick coating.) Place on a plate and refrigerate for 1 to 2 hours. Heat the cooking oil until a small amount of flour dropped in sizzles on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm but it tastes great even when cold. Pork rinds compliments this dish very well.
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- Combine the pork, chicken liver, celery, onions, garlic, jalapeño, poblano, and seasonings in a large bowl and marinate for 8 hours or overnight, covered, in the refrigerator.
- Place marinated meat and vegetable mixture in a large stock pot and cover with water by 2 inches. Bring water to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
- Remove stock pot from heat and strain, reserving the cooking liquid. Allow meat and vegetable mixture to cool slightly, then put the mixture through a meat grinder set on coarse grind.
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