For an extra layer of flavor, consider adding a touch of your favorite hot sauce to the meat mixture. Ensure the oil temperature remains consistent for even cooking and optimal crispness. Serve immediately with a side of remoulade sauce for a truly authentic experience.
Boudin Balls
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PREP TIME45 mins
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COOK TIME2 hrs
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TOTAL TIME6 hrs 45 mins
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SERVING12 People
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VIEWS94
Experience the exquisite contrast of textures with these boudin balls – a symphony of crispy exterior and a moist, intensely savory interior. A true culinary delight, these boudin balls are destined to be the star of any gathering, delivering satisfaction in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol108 mg
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Fiber2 g
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Protein14 g
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Saturated Fat3 g
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Sodium1569 mg
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Sugar2 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepAssemble your ingredients for a seamless cooking experience.
02
StepIn a large pot, combine pork shoulder, chicken livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper. Cover and refrigerate to allow the flavors to meld, ideally for 2 hours to overnight.
03
StepAdd enough water to the pork mixture to cover by 2 inches. Bring to a boil, then reduce heat and simmer until the meat is tender, approximately 1 1/2 hours. Remove from heat, strain the mixture, and reserve both the liquid and the solids.
04
StepTransfer the drained meat mixture to a cutting board and finely chop to ensure a consistent texture throughout the boudin balls.
05
StepIn a bowl, mix the chopped meat with rice, parsley, and green onion. Gradually incorporate the reserved cooking liquid, one ladleful at a time, until the mixture achieves a paste-like consistency. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
06
StepHeat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll the chilled meat mixture into 1-inch balls, preparing them for the breading process.
07
StepSet up a breading station: In separate shallow bowls, prepare seasoned flour (flour, 1 pinch cayenne pepper, salt, and black pepper), breadcrumbs, and beaten eggs.
08
StepGently coat each ball in flour, shaking off any excess. Dip into the beaten egg, and then press into the bread crumbs, ensuring an even coating. Place the breaded balls on a plate.
09
StepFry the boudin balls in batches in the preheated oil, turning once, until they are golden brown and crispy on the outside and heated through, about 3 to 4 minutes.
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Wanda Schuster
Jun 8, 2025I made these for a party, and they were a huge hit!
Taryn Swaniawski
Apr 21, 2025Make sure to chill the mixture well; it makes a big difference.
Charles Gutkowski
Jan 14, 2025Freezes well. Great to make ahead of time.
Lenna Gleason
Dec 13, 2024These are amazing! The perfect blend of flavors.
Dusty Considine
Dec 12, 2024I used andouille sausage instead of pork shoulder, and it was delicious!
Kendra Connelly
Nov 19, 2024The remoulade sauce is a must-have with these.
Durward Price
Jul 13, 2024The hint of cayenne pepper is just right.