NOLA Eats: Boudin Balls

boudin

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crushed crackers are more budget-friendly.

Combine pork liver, vegetables, and seasonings in a bowl and marinate for one hour or overnight.

Place the marinated mixture in a large pot, cover with water, bring to a boil, and simmer until tender, about 1 hour and 45 minutes.

Remove from heat and strain, reserving the cooking liquid.

Allow the mixture to cool slightly, then grind the solids using a meat grinder or chop with a knife.

Place the ground meat in a mixing bowl with a paddle attachment, mix in cooked rice, parsley, and scallions.

Mix vigorously for 5 minutes or until the mixture sticks together, adding more cooking liquid as necessary.

Place flour, buttermilk, and bread crumbs in wide shallow bowls.

Form the boudin mixture into golf ball-sized rounds, rolling in flour, then buttermilk, and finally bread crumbs.

Pour 2 inches of vegetable oil into a Dutch oven or large heavy-bottomed pot and heat over high heat to 375°F.

Add boudin balls in a single layer and fry until golden brown and heated through, about 4-5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens