Boudin Balls

1. 1

   Assemble all the ingredients.

2. 2

   In a large pot, mix together the pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper. Cover the pot and refrigerate to let the flavors blend, 2 hours to overnight.

3. 3

   Add enough water to the pork mixture to cover it by 2 inches; bring to a boil, lower the heat to low, and simmer until the meat is tender, about 1 1/2 hours. Remove from the heat. Strain the mixture, keeping the liquid and meat separate.

4. 4

   Move the drained meat mixture to a cutting board and chop it finely.

5. 5

   In a bowl, combine the chopped meat, rice, parsley, and green onion. Gradually add the reserved cooking liquid, one ladleful at a time, stirring until fully absorbed between each addition, until the mixture becomes paste-like. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.

6. 6

   Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Shape the chilled meat mixture into 1-inch balls.

7. 7

   Set up a breading station: In a shallow bowl, whisk together the flour, 1 pinch cayenne pepper, salt, and black pepper. Put the breadcrumbs in another shallow bowl. Beat the eggs in a separate shallow bowl.

8. 8

   Lightly press a ball into the flour mixture to coat; tap off any excess flour. Dip the ball into the beaten egg; then press it into the breadcrumbs. Place the breaded ball on a plate and repeat with the remaining balls.

9. 9

   Working in batches, fry the boudin balls in the preheated oil, turning once, until crisp on the outside and hot inside, 3 to 4 minutes.

• Calories 807.74 kcal High
• Protein 25.46 g Good Source
• Carbs 75.37 g Moderate
• Total Fat 42.9 g High
• Saturated Fat 5.95 g High
• Trans Fat 0.03 g High
• Cholesterol 122.24 mg High
• Sodium 208.86 mg Moderate
• Fiber 2.36 g Low Source
• Sugar 1.79 g Low Source
• Added Sugar 0.35 g Low Source
• Calcium 57.3 mg Low Source
• Iron 5.22 mg Good Source
• Potassium 371.81 mg Low Source
• Vitamin A 534.92 mcg_rae Good Source
• Vitamin C 15.46 mg Moderate
• Vitamin D 0.76 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅