KRISTI'S BOUDIN BALLS STUFFED WITH CHEESY GREATNESS RECIPE - (4.2/5)
Provided by á-13856
Number Of Ingredients 7
Steps:
- Heat oil to 350 degrees fahrenheit in a small cast iron skillet. Remove boudin casings, and crumble boudin in a bowl. Add seasoning and mix well. Scoop a palmful of boudin in your hand inserting a cube of cheese in the center squeezing and cupping the boudin around the cheese cube until it is sealed and in the shape of a ball. Make sure the cheese is not exposed! Repeat with the remaining boudin. Make an assembly line with 3 bowls. Bowl 1, has 1/4 cup flour Bowl 2, egg wash Bowl 3, 3/4 cup flour & 1/2 cup Panko Lightly dust each ball in bowl 1, with flour and dip into egg wash and dredge into flour & Panko mixture. Fry until golden brown and cooked through, 5-7 minutes.
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
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- Mix the Panko bread crumbs with the seasonings, black pepper, garlic powder, onion powder and cayenne pepper.
- Using the store purchased boudin variety, remove the meat mixture from the casing.
- For easy handling chill the boudin; using scissors or the point of a knife, slit the casing across the length of the boudin. Cut the link in two or three inch sections; if you want larger boudin balls cut in larger pieces.
- Cut the pepper cheese block into approximately 1 inch X 3/4 inch cubes depending on the size of the size of the boudin balls.
- Make an indention in the boudin piece and place the cheese in the center. Gently mold the boudin around the cheese into a round ball. Or shape the boudin in the cup of your hand, place the cheese in center and close into ball.
- First dip the ball in water; next coat with flour, then with the milk and egg mixture, finish with the seasoned Panko. Although chilling for one hour to two hours is recommended, you can fry right away, If making ahead, chilling is great.
- Method 1 - Heat oil to 350 degrees Heat the cooking oil until a small amount of flour dropped in sizzles on top fry for 3 to 4 minutes or until golden brown.
- Serve warm but will taste great even when cold. Now get me dem crackling and my pepper jelly.
- Method 2 - Bake the boudin balls in a preheated 375 degrees oven. Place the boudin on a cookie sheet and bake for 20 to 25 minutes until golden brown, turning halfway through the cooking process.
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