Louisiana Boudin Balls with Remoulade Sauce

boudin sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces calories while maintaining flavor.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers creaminess with fewer calories.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: corn oil

Canola oil is a healthier alternative with a similar frying quality.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: liquid aminos

Soy sauce provides a similar umami flavor at a lower cost.

Start by chopping 2 oz of green onions, celery, green bell pepper, and parsley.

Sauté 2 oz of chicken livers in salted butter for 3 minutes, then let cool.

Cook 1 lb of chopped Boston butt pork roast in a saucepan with 1 tbsp of bacon fat and 1/4 cup of water for 7 minutes, then let cool.

Puree the cooked pork and chicken livers in separate food processors for 15-20 seconds each.

In a large saucepan, sauté 1/2 cup of chopped green onion, 1/2 cup of chopped celery, and 1/2 cup of chopped green bell pepper in 1 tbsp of salted butter and 1 tbsp of bacon fat for 6 minutes, then add 2 cloves of pressed garlic, the pureed pork and chicken livers, and seasonings.

Turn off the heat and mix in 3 cups of warm cooked rice, then let cool for 10-15 minutes.

Prepare the egg batter by mixing 3 large eggs, 1/2 cup of buttermilk, and seasonings in a medium bowl.

Prepare the breadcrumb batter by mixing 2 cups of plain breadcrumbs and seasonings in another medium bowl.

Form the cooled filling into balls weighing about 2 oz each, adding more rice if necessary to help them hold their shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens