Boudin balls

Adapted by
November 2017
Yield: Sixty-four 2-ounce balls



For the Boudin Balls

Prepare and heat a smoker. In a small bowl, combine paprika, Italian seasoning, garlic and onion powders, salt, black pepper, and brown sugar. In a large rondeau, combine bay leaves, Worcestershire sauce, greens onion, celery, garlic, bell pepper, half the pork, and 1½ gallons water. Bring to boil and decrease heat to simmer. Smoke the remaining pork for 1 hour. Add smoked pork to the rondeau, along with chicken livers. Simmer 1 hour. When pork is tender and the liquid has reduced by one-third, drain and reserve solids and broth separately. Mince pork and vegetables. In the bowl of a stand mixer fitted with a paddle, combine minced mixture, cooked rice, and spice mixture. While mixing, add broth 2 cups at a time. When fully combined, cool mixture, cover, and refrigerate. When chilled, roll mixture into balls slightly larger than golf balls and place on a parchment-lined sheet tray. Cover and refrigerate. 

To Assemble and Serve

In a large pot, heat oil to 350°F. In a bowl, whisk to combine flour and 3 cups water to form a thin slurry. In a separate bowl, combine corn flour and cornmeal and season with salt and pepper. Coat Boudin Balls in flour slurry, dredge in cornmeal mixture, and fry 4 minutes; drain. After balls have cooled for 2 minutes, serve with slaw and pickles.