Name: Boudin Balls
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 c. mayonnaise -; 1/4 c. Creole mustard, or other whole-grain spicy mustard -; 2 cloves garlic, minced -; 2 tbsp. sweet pickle relish -; 1/2 tsp. cayenne pepper -; 1/2 tsp. freshly ground black pepper -; 1 tsp. lemon juice -; 1 tbsp. finely chopped fresh parsley -; 1 tsp. extra virgin olive oil -; 1 medium onion, diced -; 1 stalk celery, diced -; 1 green bell pepper, diced -; 4 cloves garlic, minced -; 2 lb. pork sausage, removed from casing -; 1/2 lb. chicken livers, chopped -; 1 tbsp. kosher salt -; 2 c. cooked rice -; 2 jalapeños, seeded and minced -; 1 tsp. dried thyme -; 1 tsp. dried oregano -; 1 tsp. paprika -; 1 tsp. Freshly ground black pepper -; 1/2 tsp. cayenne -; 2 scallions (green part only), chopped -; 1/2 c. fresh parsley, finely chopped -; 2/3 c. flour -; Kosher salt -; 2 tsp. Cajun seasoning -; 2 c. panko breadcrumbs -; 2 large eggs -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Boudin Balls

1. 1 c. mayonnaise -

2. 1/4 c. Creole mustard, or other whole-grain spicy mustard -

3. 2 cloves garlic, minced -

4. 2 tbsp. sweet pickle relish -

5. 1/2 tsp. cayenne pepper -

6. 1/2 tsp. freshly ground black pepper -

7. 1 tsp. lemon juice -

8. 1 tbsp. finely chopped fresh parsley -

9. 1 tsp. extra virgin olive oil -

10. 1 medium onion, diced -

11. 1 stalk celery, diced -

12. 1 green bell pepper, diced -

13. 4 cloves garlic, minced -

14. 2 lb. pork sausage, removed from casing -

15. 1/2 lb. chicken livers, chopped -

16. 1 tbsp. kosher salt -

17. 2 c. cooked rice -

18. 2 jalapeños, seeded and minced -

19. 1 tsp. dried thyme -

20. 1 tsp. dried oregano -

21. 1 tsp. paprika -

22. 1 tsp. Freshly ground black pepper -

23. 1/2 tsp. cayenne -

24. 2 scallions (green part only), chopped -

25. 1/2 c. fresh parsley, finely chopped -

26. 2/3 c. flour -

27. Kosher salt -

28. 2 tsp. Cajun seasoning -

29. 2 c. panko breadcrumbs -

30. 2 large eggs -

31. splash of milk -

32. vegetable oil, for deep frying -

33. -

How to cook deliciously - Boudin Balls

1. Stage

Add all ingredients to a bowl and mix well. Refrigerate until chilled before serving, for 1 hour up to overnight.

2. Stage

Heat the olive oil in a small skillet over medium-high heat. Add the onion, celery, bell pepper, and a pinch of salt. Cook for about 6 to 7 minutes, or until the onion becomes translucent. Add garlic and cook, stirring constantly, for 1 minute. Set aside and let cool.

3. Stage

Combine ingredients from sausage through parsley in a large bowl. Add cooled onion mixture, and stir to thoroughly combine. Set aside while you set up your breading station.

4. Stage

In one shallow bowl, combine flour with 1 tablespoon of salt. In another, whisk eggs together with milk. In a third, combine breadcrumbs with Cajun seasoning.

5. Stage

With damp hands, roll 2 tablespoons each of sausage mixture into balls. Dredge the balls in the flour, then dip them in the egg wash, letting the excess drip off. Lastly, dredge the balls in the breadcrumbs, coating them evenly.

6. Stage

Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.

7. Stage

Meanwhile, preheat the vegetable oil 350°F in a deep fryer or Dutch oven. Line another baking sheet with paper towels.

8. Stage

Using a slotted spoon or culinary spider and working in batches, slide the balls gently into the oil and fry until golden, 3 to 4 minutes, turning frequently to ensure even cooking. Move to the paper towel-lined baking sheet.

9. Stage

Serve boudin balls hot with chilled remoulade dipping sauce.