How To Make Boudin Balls with Isaac Toups

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.

Preheat the oven to 325°F.

Score the Boston butt about an inch deep and season it aggressively with fresh ground black pepper.

Place the seasoned pork butt in a Dutch oven and roast for 45 minutes to develop color and flavor.

Chop the vegetables (onion, bell pepper, celery, and garlic) into pieces about half an inch to an inch in size.

After 45 minutes, deglaze the Dutch oven with some beer, then add the chopped vegetables and some water.

Return the Dutch oven to the oven and cook for an additional 2 1/2 hours at 325°F.

Once the pork is done, strain out the liquid and vegetables, and reserve the liquid.

Add chicken livers to the oven and cook for another 10 minutes until they are medium doneness.

Cook the rice in the reserved liquid until it comes to a boil, then simmer for 10 minutes and let it rest for another 10 minutes.

Roughly chop the cooked pork butt, removing any bones, and keep the fat in the mixture.

Grind the chopped pork butt using a meat grinder with a large die for a rough grind.

Remove the cooked chicken livers from the oven and check for doneness; they should have a little springback.

Combine the ground pork, chicken livers, cooked rice, and seasonings (smoked paprika, cayenne pepper, black pepper, and salt) in a large bowl.

Mix everything together thoroughly, adding any reserved juices from cooking as needed.

Allow the mixture to cool completely before shaping into boudin balls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens