BOUDIN BALLS | ALLRECIPES
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
Total Time 6 hours 25 minutes
Prep Time 45 minutes
Cook Time 1 hours 40 minutes
Yield 48 boudin balls
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, CarbohydrateContent 32.7 g, CholesterolContent 107.7 mg, FatContent 12.2 g, FiberContent 2 g, ProteinContent 14.3 g, SaturatedFatContent 3.4 g, SodiumContent 1569.1 mg, SugarContent 1.6 g
BOUDIN DIP - HOMEMADE HOOPLAH
This Louisiana-inspired Boudin dip is baked hot and bubbly with spicy Boudin Cajun sausage, a mix of cheeses, and sour cream. Perfect for parties or game day!
Provided by Chrisy
Categories Appetizer
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Note: Depending on your region or access, the "boudin" or "cajun" sauage you're able to find could be raw or pre-cooked. Check the package directions to ensure which type you have. If you have cooked sausage, you can move on to the next step (there's no need to cook it again first). If you have raw sausage, it should be cooked before moving forward. If you're unsure how to cook sausage, check out this guide .
- Preheat oven to 350 degrees F. Spray a 9x5 baking dish (or similar size - should be able to hold 1 quart) with cooking spray, then set aside.
- Prepare sausage by removing casing and crumbling into small pieces (should be 1/2 inch or less in size). Tip: for best results, use your hands to crumble sausage; this way you can feel any remaining pieces of casing or other undesirable parts and remove them. Once crumbled, set sausage aside.
- Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes.
- Add cheddar cheese, 2 tablespoons of green onion, and sausage to bowl, then use a spatula to thoroughly mix all ingredients together.
- Pour dip mixture into prepared baking dish, spreading out and pressing it into an even layer.
- Bake dip for 30 minutes or until cheese is melted and bubbly.
- Serve immediately with remaining 2 tablespoons of green onion garnished on top.
Nutrition Facts : Calories 509 kcal, CarbohydrateContent 3 g, ProteinContent 19 g, FatContent 47 g, SaturatedFatContent 22 g, CholesterolContent 135 mg, SodiumContent 750 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving, TransFatContent 1 g
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