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Anyone try to make their own boudin balls?
Posted on 7/13/15 at 3:55 pm
Posted on 7/13/15 at 3:55 pm
7
Posted on 7/13/15 at 4:04 pm to The Egg
Its easier than stuffing into the casing.
Posted on 7/13/15 at 4:05 pm to The Egg
Closest thing I get to making my own is going to Jerry Lee's and getting loose boudin then balling, rolling in flour, and dropping in the deep fryer. Does that count?
Posted on 7/13/15 at 4:58 pm to Big_Al_316
quote:
Its easier than stuffing into the casing.
This x 1000
I may try again this weekend. First attempt at casing didn't go well. The boudin itself tasted really good though.
Posted on 7/13/15 at 5:06 pm to LNCHBOX
I do the same except use a half flour half Italian bread crumb mixture
Posted on 7/13/15 at 5:24 pm to bctiger6
quote:got a boudin recipe that you can share? are you using pork or chicken livers? dumb question, i know, but it seems like a few recipes that i've seen use either.
The boudin itself tasted really good though.
Posted on 7/13/15 at 5:27 pm to LNCHBOX
I've only tried once but it did not stick together in the balls very well. Turned into like boudin cakes. They were still awesome but wouldn't keep ball shape.
Posted on 7/13/15 at 7:11 pm to BoogaBear
I made some jambalaya balls a while back. Even better than boudin IMO
Posted on 7/13/15 at 8:39 pm to The Egg
quote:
got a boudin recipe that you can share?
Email me : blake @ raginblaze dot com
This post was edited on 7/13/15 at 8:43 pm
Posted on 7/13/15 at 9:02 pm to The Egg
I couldn't get my hands on pork livers so I subbed in chicken liver instead and it tasted fine. I mainly used Donald Link's recipe in his Real Cajun cookbook and added some other seasonings. I don't have the book with me but I bet you can find the recipe online. Since It was my first attempt I used his measurements for the rice/meat ratio. All in all it tasted great! The mixture kind of got stuck in my stand mixer stuffing attachment after a while which led to air pockets in the casing and me getting frustrated. I'll give it another shot sometime soon
Posted on 7/13/15 at 9:08 pm to The Egg
Roll boudin of your choice in balls about the size of a ping pong ball (this size is important for cooking time).
FREEZE THEM.
Roll the balls in white flour ...
...then straight to egg/milk wash to get the flour sticky ...
... then roll them in panko ...
...then into the fryer at 375.
Be sure to batter them and get them in the grease before they start to thaw.
By the time they're golden brown and crispy, they'll no longer be frozen but nice and warm.
This works for jambalaya balls as well.
FREEZE THEM.
Roll the balls in white flour ...
...then straight to egg/milk wash to get the flour sticky ...
... then roll them in panko ...
...then into the fryer at 375.
Be sure to batter them and get them in the grease before they start to thaw.
By the time they're golden brown and crispy, they'll no longer be frozen but nice and warm.
This works for jambalaya balls as well.
Posted on 7/13/15 at 10:24 pm to unclebuck504
that's exactly what we do.
i buy billy's smoked boudin links and we do either the balls or wonton wraps/bites
everybody in my family or on game day expects us to do this for all the get togethers.
i buy billy's smoked boudin links and we do either the balls or wonton wraps/bites
everybody in my family or on game day expects us to do this for all the get togethers.
Posted on 7/14/15 at 10:18 am to heypaul
does anyone make a remoulade or sauce to accompany their boudin balls? i think the chime's makes some sort of mustard/mayo based sauce for theirs?
This post was edited on 7/14/15 at 10:19 am
Posted on 7/14/15 at 10:36 am to The Egg
Rolling loose boudin up in egg roll wrappers and frying them is another alternative to boudin balls.
Posted on 7/14/15 at 10:57 am to The Egg
I did it.
I get string cheese and cut it into pieces, then make a ball around a piece and roll it then coat in flour then eggwash and then flour or breadcrumbs.
I get string cheese and cut it into pieces, then make a ball around a piece and roll it then coat in flour then eggwash and then flour or breadcrumbs.
Posted on 7/14/15 at 11:41 am to The Egg
I have a specialty meats shop and I "chicken fry" mine. Panko or regular breadcrumbs are not as good as flour
Posted on 7/14/15 at 1:14 pm to The Egg
Egg, I think TightyWhitey gave you my way of making them. Simple but always seemed to be a hit at the tailgates.
Boudin - I use Jerry Lee's because it's close by. But Billies is good also.
Eggwash - Make your balls a little larger that a golf ball and roll in wash.
Instant Potato Flakes - Roll in potato flakes and fry 375 till golden brown.
Boudin - I use Jerry Lee's because it's close by. But Billies is good also.
Eggwash - Make your balls a little larger that a golf ball and roll in wash.
Instant Potato Flakes - Roll in potato flakes and fry 375 till golden brown.
Posted on 7/14/15 at 1:16 pm to PurpleAndGoldFinger
yeah he just texted me. thanks big dog.
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