Boudin Balls Spicy Creole Dip My Way Recipes

BOUDIN BALLS (FRIED CAJUN APPETIZERS)

Steps:

• In a shallow bowl, season the flour with Cajun Seasoning Blend. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk the eggs and milk together.
• With 2 tablespoon scooper or wet hands, shape the boudin into balls the size of unshelled walnuts. Roll the balls in the flour, and then toss them in the beaten egg wash, letting the excess drip off. Dredge the balls in the breadcrumbs, turning to coat them evenly. Pressing gently to adhere.
• Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes.
• Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with wire rack and paper towels. Working in batches and turning often, fry until golden, 3 to 4 minutes. Remove from the oil and drain on rack lined baking sheet. Let cool briefly before serving as is or with Remoulade sauce.

BOUDIN BALLS & SPICY CREOLE DIP MY WAY

Steps:

• 1. In a bowl, add the mayo and mustard; whisk till mixed well. Add the garlic and cayenne, whisking very well. Cover with a lid and store in the fridge so the flavors will marry together.
• 2. In a large bowl, cut the casings off of the boudin and take out the sausage within. Throw away the casings. Add the eggs, flour, garlic, and parsley mixing well; set aside. If this mixture still looks real moist, you can add more flour, a little at a time, until it takes on a thick consistency. Wash hands thoroughly.
• 3. In a pie dish, mix the ingredients for the seasoned flour whisking well; set aside.
• 4. In a small bowl, whisk together the ingredients for the egg wash making sure they are blended well; set aside.
• 5. In a pie plate, whisk together all the ingredients for the bread crumb coating; set aside.
• 6. With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Make sure they are tightly packed. You might have to squeeze some moisture out of them and that is fine. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the bread crumbs, turning to coat them evenly. You will need to rinse off your hands after every 2 or so boudin balls but it is so worth the time.
• 7. Transfer the boudin balls to a greased baking sheet and refrigerate for at least 1 hour or up to overnight.
• 8. Pre-heat corn oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until a dark golden brown. Remove from the oil and drain on the prepared baking sheet. Let them cool before serving.
• 9. Serve the boudin balls hot or warm, with the Creole dipping sauce alongside. Hope you enjoy these treasures as much as we do. ;)

MY BOUDIN

Steps:

• Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
• Remove the pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.)
• Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. Stir vigorously for 5 minutes. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. The wet texture and extra spice ensure that your final boudin will be moist and full of flavor.
• At this point you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, you can use the mixture as a stuffing for chicken, or roll it into "boudin balls," dredge in bread crumbs, and fry in hot oil until golden brown.

BOUDIN BALLS

Steps:

• Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
• Pour enough water into the pork mixture to cover by 2-inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
• Transfer drained meat mixture to a cutting board and finely chop.
• Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Roll chilled meat mixture into 1-inch balls.
• Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
• Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls.
• Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.