Cajun
Boudin Balls
These Cajun boudin balls are crisp on the outside with a peppery pork, liver, rice, and green onion filling tucked inside. Serve them hot with remoulade or pepper jelly, the way they come out at a south Louisiana table.
Ingredients
- Pork shoulder, cut into 1-inch pieces6 oz
- Pork liver, trimmed2 oz
- Cooked long-grain white rice3/4 cup
- Yellow onion, chopped1/4 cup
- Green bell pepper, chopped2 tbsp
- Celery, chopped2 tbsp
- Garlic, smashed2 cloves
- Bay leaf1
- Cajun seasoning1 tsp
- Cayenne pepper1/4 tsp
- Black pepper1/4 tsp
- Kosher salt1/2 tsp, plus more to taste
- Water or light pork stock1 1/4 cups
- Green onions, thinly sliced2 tbsp
- Fresh parsley, chopped1 tbsp
- Louisiana-style hot sauce1 tsp
- All-purpose flour1/4 cup
- Large egg1
- Whole milk1 tbsp
- Plain fine breadcrumbs3/4 cup
- Peanut oil or neutral frying oil2 cups
- Remoulade or pepper jelly, for serving2 tbsp
Method
- Put the pork shoulder, pork liver, onion, bell pepper, celery, garlic, bay leaf, Cajun seasoning, cayenne, black pepper, salt, and water or stock in a small pot.
- Bring to a simmer, cover partly, and cook gently for 45 to 55 minutes, until the pork is very tender.
- Drain the pork mixture, reserving the cooking liquid, and discard the bay leaf.
- Pulse the cooked pork, liver, vegetables, green onions, parsley, and hot sauce in a food processor until finely chopped but not smooth.
- Fold the chopped pork mixture into the cooked rice, adding reserved cooking liquid 1 tablespoon at a time until the filling is moist and holds together.
- Taste the boudin mixture and adjust with salt, cayenne, or hot sauce, then chill it for 20 minutes.
- Shape the chilled filling into 8 compact balls, each about 1 1/2 inches wide.
- Put the flour in one bowl, whisk the egg with the milk in a second bowl, and put the breadcrumbs in a third bowl.
- Roll each ball in flour, dip it in the egg mixture, then coat it well in breadcrumbs, pressing gently so the crumbs adhere.
- Heat the oil in a small heavy pot to 350°F.
- Fry the boudin balls in batches for 3 to 4 minutes, turning as needed, until deeply golden and crisp.
- Drain on a rack or paper towels, sprinkle lightly with salt, and serve hot with remoulade or pepper jelly.
Common questions
Can I substitute another meat for the pork shoulder or liver in boudin balls?
Yes. Pork shoulder can be swapped with pork butt or picnic shoulder. If you dislike liver, use more pork shoulder instead, though the flavor will be less traditional. Avoid very lean cuts, which can make the filling dry and crumbly.
How long does it take to make boudin balls from start to finish?
Plan on about 2 to 2 1/2 hours total, including simmering the meat, chopping, mixing with rice, chilling, shaping, and breading. The simmering takes the longest, but chilling the filling is important for clean shaping.
What are the most common mistakes when making boudin balls?
The biggest mistakes are overcooking the rice, making the filling too wet, and processing it into a paste. The mixture should be finely chopped, not smooth. Also, don’t skip chilling, or the balls will be hard to shape and may fall apart.
How should I store leftover boudin balls and uncooked filling?
Store cooked boudin balls in an airtight container in the fridge for up to 3 days. Uncooked filling keeps 2 days refrigerated. For longer storage, freeze shaped, uncooked balls on a tray, then bag them for up to 2 months.
What’s the best way to serve boudin balls?
Serve them hot and crisp with a dipping sauce like spicy mustard, remoulade, or hot sauce. They work well as an appetizer, game-day snack, or with a simple salad and pickles. Let them drain briefly after frying so they stay crisp.