“Who Dat?” Boudin Balls

The good Lord really smiled down on me the first time I ever tried Boudin. I was working just outside of Lafayette Louisiana on a road repair crew and the boss would stop and pick these up for the crew’s breakfast daily. This is seriously a treat to savor and relish any time of the year and quite easy to make. Dem’ dare Cajun’s can cook yes soiree!

This delicious dawg treat can be make into links but I don’t have the casing equipment for that soooo,

Here it is

• 2 lb Pork Loin
• 2 lb. Liverwurst {liver sausage}
• 6 green onions
• 4 +/- garlic cloves {to taste}
• 2 tsp ea. salt, pepper, cayenne
• 1 1/2 cups long grain rice – {not instant}
• 1 tbl Tabasco
• 1/2 large white onion
• Optional – Zydeco music from you tube

Place loin and sausage in separate sauce pans, cover with water and bring to a boil. Skim the surface, reduce to a simmer and let cook for 1 hour.

Meanwhile, chop garlic and onions and place in separate bowls. Drain both meats and reserve 1 cup broth from the sausage. Cook rice to directions on package. Using a chopper or processor, chop loin {Do not grind!} adding onion to each batch chopped.

In a large mixing bowl mix both meats, garlic, remaining spices, rice and the broth you reserved.

• – Balls – Roll mixture into 2″ balls and place a small covering of flour on them (this helps keep them together}. Deep fry to a golden brown {about 3-4 minutes} – yields about 50 balls per batch
• – Links – Fill casings with mixture, wrap in aluminum foil and place in steamer for 10 – 15 minutes.

I have eaten the links for breakfast many times and the balls are great for a get together or just to make ahead of time and pop em’ out for snacks.

Please let me know what you think of these tasty “Dawg” treats. Enjoy your week-end and this recipe.

Would you try this? please give it a thumbs up or down to let me know.

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