Boudin is a dish of the god’s to be served to southern royalty. Boudin is perfect for breakfast, brunch, dinner, supper, and a grab-and-go snack! Traveling through southern Louisiana, you can find delicious boudin balls and sausages at just about every gas station.
1/2 pounds boneless pork shoulder, cut into 1-inch cubes, 1/4 pound pork liver, cut into 1-inch cubes, 1 jalapeno, leave in the seeds and chop, 2 celery stalks, chopped, 2 bay leaves, 2 tablespoons green bell pepper, 1 cup white onion, chopped, 4 green onions, chopped, 6 garlic cloves, minced, 1/2 cup fresh flat-leaf parsley, chopped, 4 tablespoons Cajun seasoning salt, 1 tablespoon sage, 1 tablespoon black pepper, 1/2 tablespoon freshly ground white pepper, 2 teaspoons cayenne pepper, 1/2 teaspoon chili powder, 2 teaspoons dried thyme, 2 cups cooked rice, 3 cups of garlic butter croutons, mashed to fine breadcrumbs, 2 cups peanut oil, for frying
Add the pork shoulder, liver, vegetables, and dry seasonings in a gallon storage bag. Refrigerate for at least 3 hours. Remove from the refrigerator and dump into a large, heavy pot, add water. Water should be approximately 1-2 inches over the meat. Bring to a boil, reduce the heat to a simmer, cover the pot and cook until the meat is tender. This takes about 2 hours. Remove the pot from the stove and strain, reserve the cooking liquid. Allow the meat mixture to cool. Chop up finely. Place the meat into a large bowl. Add the rice, parsley, and green onions. Mix well; the secret to this step is to use a wooden spoon. Add the rest of the ingredients, and continue to mix well. Add approximately 3 cups of the reserved cooking liquid. Mash and stir vigorously until the mixture sticks together. Place the croutons you have mashed into a shallow dish. The boudin will look pretty wet, don’t worry, the rice will absorb a lot of the liquid. Form the meat mixture into golf-ball-sized rounds, roll in the crouton breadcrumbs place on a baking sheet, and set aside. Refrigerate for at least 30 minutes before frying. This step helps to ensure the balls do not fall apart. Pour about 2-3 inches of oil into a Dutch oven or deep fryer. Heat oil on high to 375 degrees. Add the balls to the hot oil; do not crowd. Fry until golden brown. This step takes about 3-5 minutes. Remove from the fryer and transfer to a paper-towel-lined baking sheet to drain. Serve with a remoulade dipping sauce.