Boudin Balls

I've tried a lot of them, and the only ones i like are Tony's.(hate their boudin LINKS though, .. go figure.

The thing i don't like about others' boudin balls are that they're too big, and have a thick crust made of flour and crispy, deep fried, hard to chew, rice.

Tony's, however, are smaller and breaded with Panko bread crumbs, which fry faster ... before the rice has a chance to burn is what i'm guessing.

I made some using Ronnie's boudin (already cooked) taken out of the casing, and made them into balls. Then i refrigerated them to get them firm.

When ready to fry 'em up, i QUICKLY dipped them in a thin egg wash and then dredged them in panko before deep frying at 375.

They fry up really quick, so watch it ... don't wanna burn 'em.

I didn't season the panko either, as the boudin itself was well seasoned. They came out great.

Portion out your boudin, roll in flour, dip in eggwash then roll in panko. Fry at 350-375 until the panko gets dark brown.

Have to disagree. I think Tony's boudin balls are very overrated. A boudin ball is supposed to be larger and made with flour.

I make my own and I put in milk, then flour, then egg wash, then bread crumbs.

To make the boudin I typically sautee some onions, celery and bell pepper then run it through a meat grinder with boston butt and beef liver. add cooked rice to it. form it into balls and place in freezer to firm.

I could send you some. Once you get them, reheat in the oven or under a heat lamp till crunchy again.

Recipe:
Get in your car.
Drive to Krotz Springs.
Go to Billy's.
Order boudin balls.
Thanks me later.

Boudin Balls, Stuffing or Sausages

Ingredients:
2 to 2 1/2 pounds pork shoulder, cut into 1-inch pieces
1 stalk of celery, diced
1 medium yellow onion, chopped
4 cloves garlic, minced
1 poblano pepper, seeds and stem removed, chopped finely
1/2 pound chicken livers
2 cups cooked and chilled rice
2 jalapeños, seeds and stems removed, chopped finely
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon of peppercorns
5 dried bay leaves
2 green onions, chopped (green part only)
1/2 cup parsley, finely chopped
Sea salt, black pepper and cayenne to taste

Method:
Place the pork shoulder, celery, peppercorns, onion, bay leaves, garlic, poblano and jalapeño, peppers into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender.

Strain the meat and vegetables, reserving the liquid. Grind the meat and vegetables in a meat grinder set for a coarse grind. Once ground place meat and vegetables in a bowl. Season with thyme, oregano, paprika, sea salt, black pepper and cayenne. Mix well and chill for an hour at least. Coarse grind again.

Add to the bowl the cooked chilled rice, green onions and parsley. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings. Chill for another hour or over night if going to be used as a stuffing or rolled into balls.

You can either serve the filling as a stuffing, or you can shape it into golf ball-sized balls, roll in flour, egg, and panko bread crumbs. Fry in 350 degree oil for 2 minutes or until brown.

If you are going to make boudin sausages, skip the chill and fry step above and stuff into casing. Then poach in boiling water for 10 minutes. Yield: about 12 sausages or 5 cups of filling

Not a huge fan of boudin balls. I'll eat them though.

Boudin Eggrolls is where it is at. Those are fricking awesome.

I was going to say I wish I could get the recipe from the canal station in Krotz Springs. Their bb's are actually some of the best I've eaten. I wonder if they make these or order these already made.

OK know it all - lol
for those of us out of towners..where is Ronnies