The cause down fourth dimension I had Cajun-style boudin sausage, I was confused. I’d ordered something called “sausage,” but that’s non what I got. Instead of the firm, meaty subway scheme I was used to, I was served a tough, rubbery casing filled amongst a soft, wet, paste-like meat as well as rice mixture.
It had pork as well as alligator inwards it, amid other things, as well as had I non been inwards i of the most famous restaurants inwards New Orleans, I’d bring idea the chef had done something drastically wrong. It was incredibly delicious, but the texture, as well as the fact you lot had to crush it out of the casing to eat, took or as well as hence fourth dimension for me to process.
I’ve come upwards to sympathise how as well as why it’s done that way, as well as it’s function i of my favorite foods. However, since the casing is naught to a greater extent than than a delivery system, I much prefer to shape the boudin into balls, as well as youngster them every bit seen herein.
The textural contrast betwixt the crispy exterior as well as moist, savory within is a wonder to behold. The gustation is simply every bit impressive. Intensely flavorful as well as satisfying, these boudin balls would win whatever Super Bowl nutrient tabular array on which they appeared. Hint, hint.
Just don’t larn out out the liver! I know you lot “hate” it, but I don’t care, pose it inwards anyway. It makes this wonder of American cuisine what it is. I actually promise you lot plough over these boudin balls a endeavour soon. Enjoy!
Ingredients for almost 48 Boudin Balls, depending on the size:
1 3/4 lbs boneless pork shoulder, cutting inwards 1-inch cubes
6 ounces chicken livers, cutting inwards 1-inch pieces
1 yellowish onion, diced
2 celery ribs, diced
1/2 loving cup diced poblano chili or light-green bell pepper
1/2 loving cup diced jalapenos (seeded first)
6 garlic cloves, minced
3 tablespoons kosher tabular array salt (1 1/2 to ii tbsp if using tabular array salt)
1 1/2 tablespoons dark pepper
1 teaspoon chili powder
1 teaspoon cayenne
4 or v cups fully-cooked white rice,
1/2 loving cup fresh chopped parsley
1/2 loving cup fresh chopped light-green onion
Enough seasoned flour, beaten eggs, as well as evidently breadcrumbs to breadstuff the balls
- Fry at 350 F. for 3-4 minutes until browned, crisp, as well as hot inside.