Boudin balls are, without a doubt, my favorite road food. I don’t miss a chance to pick some up when I’m around a regional store or Cajun butcher shop that sells them. But last weekend, I figured it was about time I mastered making them at home.
Having recently spent time in the back rooms of a couple of the state’s most notable charcuteries, including Babineaux’s in Breaux Bridge and Bourgeois’ in Schriever, I figured I could pull off a comparable version in my kitchen. Sure enough, after a couple of rounds of testing, I locked into a doable formula.
Like so many other native Cajun and Creole recipes, you can certainly put your own spin on this recipe by using different spices, wet and dry batters or by adding pork liver (I left it out simply for convenience).
One thing I highly recommend is starting with a bone-in pork shoulder (Boston Butt) prepared either by oven roasting with plenty of water in the pan, or by boiling it on the stove-top until it falls off the bone. The cut has plenty of fat and flavor, and the cooking methods ensure you have plenty of broth—essential in binding the pork, rice and aromatic veggies. Enjoy!
Makes two dozen.
2 ˝ cups finely minced pork butt, preferably warm
2 cups medium grain white rice
2 Tbls. olive oil
2 cups finely diced yellow onion
1 cup finely chopped green onions, white and green parts
4 cloves minced garlic
4 Tbls. chopped parsley
1 ˝ tsp. Kosher salt
3/4 tsp. black pepper
˝ tsp. cayenne pepper (increase to ľ teaspoon or more if you like spicy)
1 ˝ cups defatted pork broth
Canola Oil
2/3 cup milk
2 eggs
1/2 cup panko bread crumbs
1/2 cup cracker meal or corn meal
1 tsp. salt
1/2 tsp. garlic powder
Transfer pork to a clean work surface, shred with a fork, and mince into small, even pieces. Heat two tablespoons of olive oil over medium high heat and sauté the onions, green onions and garlic until very soft, but not browned. Add the parsley to the pan and turn off the heat. In a large mixing bowl, combine the pork, sautéed veggies and parsley, cooked rice, pork broth, salt, black pepper and cayenne pepper and combine very well.
Whisk eggs and milk together in a bowl and set aside. In another bowl, combine Panko bread crumbs, cracker or corn meal, 2 teaspoons salt and ˝ teaspoon garlic powder.
Using your fingers, form pork-rice mixture into golf ball-sized balls. Carefully roll each ball in the wet batter, then the dry batter, ensuring the dry batter is coated on the surface evenly. Place on a lined baking sheet until reading to cook. At this point, the Boudin balls can be refrigerated or frozen, but bring them back to room temperature before frying.
Pour enough canola oil to reach 3 inches in a large, heavy pot and place over high heat. When oil reaches 375 degrees (use a candy or deep-fry thermometer), add Boudin balls. If you don’t have a thermometer, simply test one of the Boudin balls. If the oil is hot enough it will cook perfectly in 2 minutes. Using a slotted spoon, transfer balls to a baking sheet lined with paper towels. Serve hot or at room temperature with dipping sauce.
˝ cup mayhaw jelly
˝ cup rice wine vinegar
1 Tbls. garlic chili paste (adjust down if you make spicier boudin balls)
Combine all three ingredients in a saucepan over medium heat. Whisk until the jelly is smooth. Pour into a small dish and serve with the Boudin balls.
