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Boudin Balls

Known as the King of Cajun food, Boudin is a Louisiana cuisine specialty. Cochon & Herbsaint Executive Chef & Owner Donald Link developed this recipe to combine all of the favorite aspects from different boudins he's eaten. To Chef Link: there’s liver in it but just enough, it’s nicely spiced without burning your mouth, and it’s the perfect amount of rice.

yield: Servings

Ingredient Quantity Instruction

pork shoulder, cut into 1-inch cubes 2 lb. 1. Combine the pork, liver, vegetables and seasonings and marinate 1 hour or overnight. In a large pot cover mixture of water (by one to two inches) and bring to a boil. Reduce heat and simmer until the meat is tender, about 1 hour and 45 minutes. Remove the pot from heat and strain, reserving liquid. Allow the mixture to cool slightly, then put all ingredients through a meat grinder (set on coarse grind) or chop with a knife.

pork liver, cut into 1-inch cubes 1/2 lb.

onion, chopped 1 sm.

pablanos, stemmed, seeded and chopped 1 med.

Jalapenos, stemmed, seeded and chopped 3 med.

celery stalks, trimmed and chopped 2

garlic, coarsely chopped 6 clove

salt 4 tbsp.

black pepper 2 tbsp.

white pepper 1 tbsp.

curing salt 1/2 tsp.

cayenne 2 tsp.

chili powder 1 tsp.

water 8 1/4 c.

cooked white rice 7 c. 2. Place the ground meat in a large bowl. Using your hands, a rubber spatula or a mixer, add in the cooked rice, parsley, scallions, and reserved cooking liquid. Stir vigorously for 5-10 minutes.

chopped parsley 1 c.

chopped scallions (white or green tops) 1 c.

oil, for frying 3. Roll mixture into “boudin balls,” dredge in standard breading and fry in hot oil until golden brown. Serve warm.

standard breading, for dredging

4. * Alternate to making boudin balls, after Step 2 (stirring mixture for 5-10 minutes) feed into rinsed natural sausage casings which often come packed in salt. To do this, slide about 2 to 3 yards of casing onto the nozzle. Tie a knot on casing once it starts to come out. Guide the sausage on to a sheet pan - make sure it has a little water on it to keep the casings from drying out and cracking. Twist the sausage into 6 to 8 inch links, depending on how big you want the sausage. Then poach the links gently in a water bath for about 10 minutes. Serve.

Ingredient	Quantity	Instruction
pork shoulder, cut into 1-inch cubes	2 lb.	1. Combine the pork, liver, vegetables and seasonings and marinate 1 hour or overnight. In a large pot cover mixture of water (by one to two inches) and bring to a boil. Reduce heat and simmer until the meat is tender, about 1 hour and 45 minutes. Remove the pot from heat and strain, reserving liquid. Allow the mixture to cool slightly, then put all ingredients through a meat grinder (set on coarse grind) or chop with a knife.
pork liver, cut into 1-inch cubes	1/2 lb.
onion, chopped	1 sm.
pablanos, stemmed, seeded and chopped	1 med.
Jalapenos, stemmed, seeded and chopped	3 med.
celery stalks, trimmed and chopped	2
garlic, coarsely chopped	6 clove
salt	4 tbsp.
black pepper	2 tbsp.
white pepper	1 tbsp.
curing salt	1/2 tsp.
cayenne	2 tsp.
chili powder	1 tsp.
water	8 1/4 c.

cooked white rice	7 c.	2. Place the ground meat in a large bowl. Using your hands, a rubber spatula or a mixer, add in the cooked rice, parsley, scallions, and reserved cooking liquid. Stir vigorously for 5-10 minutes.
chopped parsley	1 c.
chopped scallions (white or green tops)	1 c.

oil, for frying		3. Roll mixture into “boudin balls,” dredge in standard breading and fry in hot oil until golden brown. Serve warm.
standard breading, for dredging

		4. * Alternate to making boudin balls, after Step 2 (stirring mixture for 5-10 minutes) feed into rinsed natural sausage casings which often come packed in salt. To do this, slide about 2 to 3 yards of casing onto the nozzle. Tie a knot on casing once it starts to come out. Guide the sausage on to a sheet pan - make sure it has a little water on it to keep the casings from drying out and cracking. Twist the sausage into 6 to 8 inch links, depending on how big you want the sausage. Then poach the links gently in a water bath for about 10 minutes. Serve.