BOUDIN SAUSAGE BALLS
Steps:
- To make the boudin sausage, in a large saucepan, combine the pork butt, pork liver, water, onions, bell peppers, celery, garlic, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer until the pork and liver are tender, 1 1/4 to 1 1/2 hours.
- Remove from the heat and drain, reserving the broth.
- Using a meat grinder with a 1/4-inch die or in a food processor, grind the pork mixture, 1/2 cup parsley, and 1/2 cup green onions. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, and black pepper. Add the broth, 1/2 cup at a time, to make a smooth, firm paste, and mix thoroughly. Adjust the seasoning, to taste. Let sit until cool enough to handle.
- In a large pot, preheat the vegetable oil to 360 degrees F.
- In a shallow bowl, combine the flour with 1 tablespoon of Essence. In another bowl, beat the eggs with the water and 1 teaspoon of Essence to make an egg wash. In a third bowl, season the bread crumbs with the remaining tablespoon of Essence.
- Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly.
- Using a slotted spoon, slide the balls in batches into the oil and fry, turning, until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with Essence.
- To serve, place several boudin balls on a plate and garnish with chopped parsley. Serve with Creole Tartar Sauce on the side.
- Combine all ingredients thoroughly.
- Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
- Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
CHORIZO BOUDIN BALLS
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli. Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
Provided by Suzanne Lenzer
Categories appetizer
Time 2h
Yield About 48 balls
Number Of Ingredients 24
Steps:
- In a large bowl, combine ground pork with salt, pepper, cayenne, chile flakes, chile powder, paprika, vinegar and oregano. Mix to combine well, cover with plastic wrap and let sit at room temperature for about an hour.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned ground pork and cook until brown, 5 to 7 minutes. Add onion, celery, garlic and jalapeños and cook until vegetables are tender, 8 to 10 minutes. Add chicken livers and roasted pork pieces and cook until livers are colored on the outside but still pink inside, about 2 minutes; remove from heat and let cool.
- Transfer mixture to a clean work surface and chop into small, even pieces about the size of peas. Place in a large mixing bowl and combine with cooked rice, parsley, cilantro and pork drippings. Stir for 5 minutes or until mixture is sticky and the rice has absorbed all the liquid. Taste and reseason if needed.
- Place flour, egg wash and panko in three separate dishes. Form boudin mixture into small spheres the size of golf balls. Roll balls in flour, then egg wash, then panko. Place balls on a parchment-lined baking sheet until ready to cook. (You may hold them in the refrigerator overnight, or freeze them, wrapped well, for up to a month. Bring to room temperature before proceeding.)
- Fill a large, heavy-bottomed pot with 3 inches of vegetable oil and set over high heat. When oil reaches 375 degrees as registered by a deep-fry thermometer, add boudin balls. Working in batches so as not to crowd the pan, cook until golden brown and heated all the way through, about 2 minutes. Using a slotted spoon, transfer balls to a baking sheet lined with paper towel. Return oil to 375 degrees and repeat process with remaining balls. (They can be kept warm in a 200-degree oven between batches.) Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 196 milligrams, Sugar 0 grams, TransFat 0 grams
BOUDIN BALLS
The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Big Game food table on which they appeared. Hint, hint. Serve with remoulade sauce.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 6h25m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 32.7 g, Cholesterol 107.7 mg, Fat 12.2 g, Fiber 2 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 1569.1 mg, Sugar 1.6 g
CHORIZO BURRITO BOWLS
I'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan., Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro.
Nutrition Facts : Calories 425 calories, Fat 14g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1275mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein.
SPICY CHORIZO-CHEESE BALLS
Try these spicy appetizer bites; perfect for sharing!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray large cookie sheet with sides.
- In large bowl, stir together all ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on cookie sheet.
- Bake 23 to 27 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cheese Ball, Sodium 120 mg, Sugar 0 g, TransFat 0 g
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